Lemony asparagus and pea pasta
Fresh flavours and great textures combine to make this delicious pasta dish.
Servings: 4
Ingredients
- 400 g tagliatelle
- 250 g asparagus trimmed – I like to snap it: it should naturally break at a certain point
- 100 g peas defrosted
- 3 tsp lemon juice
- 3 tbsp olive oil
- 1 garlic clove peeled
- 50 g parmesan finely grated
- 1 large pinch chives chopped
- black pepper
Instructions
- Squash the garlic clove with the back of a knife and put in a small bowl with the lemon juice and oil – leave to infuse
- Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet’s instructions; add the asparagus and peas for the final 2 minutes
- Drain the pasta, reserving a ladle full of the cooking water
- Add the reserved cooking water to the pasta and vegetables
- Remove the garlic from the oil (this can now be discarded) and pour over the pasta; add half the parmesan and toss together to combine
- Serve and sprinkle with the remaining parmesan, chives and freshly ground black pepper