Lemon & asparagus pasta

  • Bring a large pot of water to a boil, add salt and add spaghetti. Cook according to package directions.

  • Meanwhile, using a vegetable peeler, shave asparagus into long strips.

  • Three minutes before spaghetti is ready, add the asparagus and peas. Stir regularly, and cook until the pasta is al dente.

  • Drain the pasta, retaining 2 tablespoons of the cooking water.

  • Return the pasta, asparagus, and peas to the pot. Add lemon zest and juice, cultured cream, parmesan, salt and pepper.

  • Toss together, adding a tablespoon or two of reserved cooking water if necessary, until a smooth sauce forms.