Created for Jaffa by Samantha Hadadi
You will need
- 400g linguine
For the sauce:
- 3 tbsp butter of choice
- 200g asparagus, chopped
- 3 cloves garlic, peeled and finely chopped
- Zest one Jaffa lemon and lemon juice, to taste
- 150ml-200ml oat cream
- 3-4 tbsp Nutritional Yeast or parmesan (to taste)
- 2 tbsp pasta cooking water
- Two handfuls parsley, finely chopped
- Sea salt and cracked black pepper