Lemon & Asparagus Pasta

400 g spaghetti or linguine
300 g asparagus tips, hard ends broken off
200 g rocket leaves
½ tsp SIDS CRAZY LEMON
shredded zest of 1 lemon
100 ml crème fraîche
juice of ½ lemon
a few basil leaves, to serve
a few shavings of Parmesan cheese, to serve
SIDS SALT & PEPPER to taste

Bring a large pot of water to the boil and salt it generously. Cook the spaghetti or linguine for 10-12 minutes, until al denté.
Meanwhile, heat a griddle pan until it’s very hot. Wash the asparagus under a cold running tap, then shake off any excess water. Griddle the asparagus for 3-4 minutes on each side until it’s softened and nicely charred, then cut it all into smaller lengths.
Drain the pasta, reserving about 100 ml of the cooking liquid. Tip the drained pasta back into the saucepan and add the rocket, a sprinkle of SIDS CRAZY LEMON and lemon zest. Put the saucepan on a low heat, then stir the crème fraîche and lemon juice into the pasta and season with SIDS SALT & PEPPER to taste. Gradually add some of the reserved pasta cooking liquid if the sauce is looking too dry – you want it to coat the pasta.
Fold in the cooked asparagus and serve with a few torn basil leaves and shavings of Parmesan.