Asparagus, Lemon and Mascarpone Tagliatelle

Method

Make it happen

1. 01

   Cook tagliatelle in boiling salted water, adding asparagus for the final 3 minutes of cooking.

2. 02

   Gently warm mascarpone with crushed garlic and lemon zest in a separate wide pan; do not boil.

3. 03

   Drain pasta and asparagus, keeping 150 ml cooking water, and add them to the mascarpone.

4. 04

   Stir in lemon juice, Parmesan and chives, thinning with cooking water until smooth.