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Lemon & asparagus pasta

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

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