Pasta Primavera

Ingredients for  4  Servings

• 50g

  Unsalted butter
• 1

  Garlic clove, crushed
• 200g

  Asparagus, blanched, cut into bite-sized pieces
• 150g

  Fresh peas, podded
• 100g

  Frozen soya beans, defrosted
• 100g

  Baby spinach
• 400g

  Tagliatelle (a few tablespoons of cooking water reserved)
• 1

  Lemon, juice and zest
• Large handful

  Fresh spring herbs, including mint, basil, dill and parsley, chopped
• -

  Salt and freshly ground black pepper
• To Serve

• 25g

  Hazelnuts, toasted and lightly crushed
• -

  Parmesan shavings, or similar vegetarian hard cheese shavings
• -

  Olive oil, for drizzling

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Less than 10 minutes

Method

1. Heat the butter in a pan, add the garlic and fry for one minute.
2. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
3. Add the pasta and a little of the cooking water to the pan and stir to combine.
4. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
5. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.