Spring SUPERSTAR

Make the most of asparagus while it’s at its best

- ROSE FOOKS

Pasta primavera

A green medley of seasonal vegetables sing in this creamy pasta sauce.

SERVES 4

READY IN 20 mins

*350g dried pasta, such as trofie or penne

* 1tbsp olive oil

*1 courgette, cut into 1cm cubes

* 4 asparagus spears, trimmed and chopped into thick discs

*2 garlic cloves, chopped

* 150g peas

*150g broad beans, podded and de-shelled

*125g mascarpone

* Zest 1 lemon and juice ½

* A handful flat-leaf parsley and mint

*50g Pecorino cheese

Cook the pasta according to the pack instructions.

Meanwhile, heat the oil in a large frying pan on medium heat. Add the courgette and cook until it begins to colour. Add the asparagus, then the garlic, and cook until tender. Reduce the heat and mix through the peas, beans, mascarpone, and lemon zest and juice. Pour in a ladle full of pasta water and remove from the heat.