Linguine with green asparagus and cherry tomatoes

Name: Linguine with green asparagus and cherry tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 500 g green asparagus; 150 g cherry tomatoes; 4 Stem(s) Parsley; 4 discs Breakfast bacon (Bacon); 400 g fine ribbon noodles (e.g. linguine); 3 TABLESPOONS Olive oil; 50 g Caper apples or capers (glass); 7-10 Tbsp grated rind of 1⁄2 organic lemon; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
500 g green asparagus
150 g cherry tomatoes
4 Stem(s) Parsley
4 discs Breakfast bacon (Bacon)
400 g fine ribbon noodles (e.g. linguine)
3 TABLESPOONS Olive oil
50 g Caper apples or capers (glass)
7-10 Tbsp grated rind of 1⁄2 organic lemon
7-10 Tbsp Pepper

Directions

1
Boil up plenty of salted water for the pasta. Wash the asparagus and cut off the woody ends. Cut the asparagus into diagonal slices. Wash and halve the tomatoes. Wash parsley, shake dry, chop leaves.
2
Cut the bacon into pieces.
3
Cook the pasta in salted water according to the instructions on the packet. Heat the oil in a large pan. Fry the bacon until crispy. Fry the asparagus for about 3 minutes.
4
Finally heat up tomatoes and caper apples. Season with lemon zest, salt and pepper.
5
Add 5-6 tablespoons of pasta water to the vegetables. Drain noodles. Mix with the vegetables. Serve immediately.