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Spaghetti With Creamy Summer Vegetables

Name: Spaghetti With Creamy Summer Vegetables
Ingredients: 240g Spagetti (uncooked weight); 300g Asparagus spears, trimmed and cut into lengths; 100g Fresh or frozen peas; 120g Reduced fat creme fraiche; Grated zest and juice of 1 small lemon; 30g Parmesan cheese, coarsely grated; Salt and freshly ground black pepper

Fresh asparagus is such a treat in late spring and early summer. If you've never thought of eating it with pasta, now's the time to give it a go. You can add more vegetables if you like - steamed courgettes, sautéed mushrooms or some fresh baby spinach leaves folded in at the end.

Bites

1.5 Bites

Ingredients

240g Spagetti (uncooked weight)

300g Asparagus spears, trimmed and cut into lengths

100g Fresh or frozen peas

120g Reduced fat creme fraiche

Grated zest and juice of 1 small lemon

30g Parmesan cheese, coarsely grated

Salt and freshly ground black pepper

Method

Cook the spaghetti according to the instructions on the packet, Add the asparagus and peas to a pan of boiling water and cook for 3-4 minutes until just tender. Drain well. Drain the pasta, reserving 2 tablespoons of the cooking water. Return the pasta to the warm pan and stir in the crème fraiche and lemon zest. Add the asparagus and peas, reserved cooking liquid and lemon juice. Lightly toss everything together. Season to taste with salt and pepper. Divide between 4 serving plates or shallow bowls and serve, sprinkled with Parmesan.