Rocket Pesto, Breaded Asparagus & Burrata Pasta

This springtime pasta is a celebration of British asparagus season—crispy, garlicky spears served with a peppery rocket pesto and creamy burrata. It’s quick enough for a weeknight, but special enough for entertaining. Add a spoon of Saucy Chilli Oil to make it party-ready.

Serves: 2 Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Dietary: Vegetarian (if using vegetarian cheese)

Ingredients

Pasta & toppings

• 400g asparagus, ends trimmed

• 2 tbsp olive oil

• Handful of breadcrumbs

• ½ garlic clove, grated

• 1 ball burrata, halved

• 200g pasta (your choice)

• Squeeze of lemon juice

• Extra cheese, for grating

Rocket pesto

• 100g rocket

• 70g Grana Padano

• Juice of ½ lemon

• ½ garlic clove, grated

• 80ml olive oil

• 1 tsp balsamic vinegar

• Small pinch of sugar

• Salt + pepper

Method

1. Roast the asparagus:
   Preheat oven to 190°C. Add asparagus to a baking tray, drizzle with olive oil, season, and roast for 15 minutes. Remove from oven, toss in the breadcrumbs and grated garlic, and grill for 4–5 minutes until golden and crisp.

2. Make the pesto:
   Add all pesto ingredients to a blender and blitz until smooth. Taste and adjust seasoning.

3. Cook the pasta:
   Cook pasta until 3 minutes short of al dente. Drain, saving a mug of pasta water.

4. Bring it all together:
   In a hot frying pan, toss the pasta with 4 tbsp of pesto and around 100ml pasta water. Stir until the sauce thickens and coats the pasta. Add a squeeze of lemon and a good grating of cheese.

5. Serve:
   Divide pasta between two plates. Top with another spoon of pesto, sliced crispy asparagus, and a half ball of burrata each. Finish with salt, pepper, and extra cheese.