SPRING VEGETABLE PASTA

If health is wealth, then get this recipe off the shelf, you elf. The crisp asparagus, the sweet burst of peas, the super-soft broccoli that coats the pasta almost like a pesto - this dish is absolutely banging. The trick is to cut the broccoli quite small, as you're going to intentionally overcook it - you will love it when it all mixes in with the pasta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Stick the kettle on, then pour the boiling water into a large pot. Add the chopped broccoli and penne and boil until the pasta is al dente and the broccoli is very soft, around 9 minutes.

Step 2

In the meantime, in a large frying pan, heat the oil and fry the asparagus until deeply golden and slightly crisp. Throw in the garlic and rosemary and fry for 1 minute until fragrant.

Step 3

Once the pasta and broccoli are cooked, use a slotted spoon to transfer the pasta and broccoli straight into the asparagus pan and toss vigorously with a bit of the pasta water to combine. Add the frozen peas, zest and juice from 1 lemon and the Parmesan and continue to toss vigorously until a glossy sauce clings to the pasta.

Step 4

Plate up with plenty of extra Parmesan for sprinkling.