- dried spaghetti 150g
- asparagus 150g
- frozen peas 50g
- cultured cream 75g
- parmesan 75g
- lemon 1zest & juice
- salt & pepper
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.