Meals and Courses

Creamy Asparagus, Pea and Lemon Pasta

cook 10 mins
Tags: Quick eats
  • 500 g (1 lb) fresh cavatappi pasta
  • 100 g (3 1/2 oz) frozen peas
  • 150 g (5 oz) thin asparagus tips
  • juice and grated rind of 1 lemon
  • 125 g (4 oz) mascarpone cheese
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • chopped basil leaves, to garnish
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the peas and asparagus 3 minutes before the end of the cooking time and cook until tender.
  • Meanwhile, mix together most of the grated lemon rind and the mascarpone in a bowl.
  • Drain the pasta and vegetables, reserving a little of the cooking water. Set aside the asparagus and keep warm, and return the pasta and peas to the pan. Stir through the lemon juice and oil, loosening with a little cooking water.
  • Season well and spoon into serving bowls. Sprinkle with the basil and the rest of the zest, top with the asparagus and serve with a dollop of the lemon mascarpone in each dish.
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