30 min · serves 4
Fresh pasta tossed with the first asparagus and peas in a light garlic butter.
Ingredients
- 350g fresh pasta
- 1 bunch asparagus, cut into pieces
- 200g fresh or frozen peas
- 2 cloves garlic, sliced
- 60g butter
- Handful mint
- Parmesan and lemon zest, to finish
Method
- 1.Blanch the asparagus and peas together for 2 minutes, then drain.
- 2.Cook the pasta until just al dente, saving a cup of the water.
- 3.Melt the butter with the garlic in a wide pan, then add the asparagus and peas.
- 4.Toss in the pasta with a splash of pasta water to bring the sauce together.
- 5.Finish with lemon zest, torn mint and grated parmesan.