Creamy pasta with asparagus & peas
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
- Prep: 5 mins
Cook: 12 mins
- Serves 2
- Easy
Ingredients
- 250g fusilli or your favourite pasta shape
- 300g asparagus spears, woody ends removed, cut into lengths
- 175g frozen peas
- zest and juice ½ lemon
- 100g soft cheese with chives
Method
-
Cook the pasta following the pack
instructions. Two minutes before the end
of the cooking time, add the asparagus
and peas. Boil everything together for the
final 2 mins, then scoop out and reserve
a cup of the cooking liquid from the pan
before draining the pasta and veg.
-
Return the pasta and veg to the pan
and add the lemon zest, soft cheese and
seasoning. Add a squeeze of lemon juice
to taste and stir in 2-3 tbsp of the cooking
liquid to loosen the sauce.
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