300g asparagus spears, woody ends removed, cut into lengths
175g frozen peas
zest and juice ½ lemon
100g soft cheese with chives
Cook the pasta following the pack
instructions. Two minutes before the end
of the cooking time, add the asparagus
and peas. Boil everything together for the
final 2 mins, then scoop out and reserve
a cup of the cooking liquid from the pan
before draining the pasta and veg.
Return the pasta and veg to the pan
and add the lemon zest, soft cheese and
seasoning. Add a squeeze of lemon juice
to taste and stir in 2-3 tbsp of the cooking
liquid to loosen the sauce.