Rhian’s Asparagus, Spinach & Lemon Pasta

Asparagus
Garlic
Spinach
Preserved lemon
Lemon Juice
Pasta (your choice!)
Olive Oil
Parmesan or Feta Cheese (optional)
Pepper

Directions:
Prepare asparagus by snapping off tough ends. Cut remaining stalks into shorts lengths of around 5cm each. Fry in olive oil until slightly browned. Add crushed garlic and fry for further minute. Add a couple of handfuls of washed and chopped spinach leaves and fry until wilted. Add finely chopped skin of 1/2 small preserved lemon and juice of 1/2 lemon. Season with pepper only. Cook pasta and drain. Mix pasta with sauce in the frying pan, adding an extra dash of olive oil. Serve with either freshly grated parmesan cheese or crumbled feta.