Your April vegetable playbook starts here

Ingredients

• 350 g linguine or spaghetti
• 1 bunch asparagus, trimmed and sliced
• 200 g peas, fresh or frozen
• 2 cloves garlic, thinly sliced
• 3 tbsp olive oil
• Zest and juice of 1 lemon
• 50 g grated Parmesan, plus more to serve
• Handful of mint, chopped
• Salt and black pepper

Method

1. 01

   Cook the pasta in well-salted boiling water until al dente, adding the asparagus and peas for the final 2 minutes. Reserve a cup of pasta water before draining.

2. 02

   Warm the olive oil in a large pan and cook the garlic gently for 1 minute.

3. 03

   Add the drained pasta and vegetables to the pan with a splash of pasta water.

4. 04

   Toss through the lemon zest, juice and Parmesan, loosening with more pasta water as needed.

5. 05

   Season well and scatter with mint before serving.