Bring a touch of spring to the table with this quick and healthy supper. Rocket and asparagus are at the peak of their yummyness this season and should be nice and cheap from your local green grocers. Tossed with a fragrant herby dressing and some tender fettucine, you will soon forget about the snow and the rain. For a creamy version blend some ripe avocado into the dressing.
6-8 asparagus spears, cut off the tough woody ends, then slice thin with vegetable peeler
a few handfuls rocket
For the dressing:
1/3 cup extra virgin olive oil
juice of half a lemon
1/2 cup loosely packed fresh basil leaves
1/2 cup flat leaf parsley, bitter stalks removed
2 tbsp dried oregano
generous pinch of salt
generous pinch freshly ground black pepper
pinch red pepper flakes
3 cloves garlic
1/4 Pumpkin seeds
Cook the fettucine according to the packet instructions, steaming the asparagus above the pasta until the asparagus is soft and tender (about 6-8 minutes). Pulse together the dressing ingredients and half of the pumpkin seed in a food processor until everything is evenly chopped and distributed. Poor the dressing into the bottom of a big serving bowl, drain the fettucine and toss through the dressing, add the asparagus, rocket and the remainder of the pumpkin seeds. Give one final toss to fully incorporate every thing, taste for salt n pepper then transfer to the table and let every one serve them self a bowl.