Summer pasta with peas and asparagus
This summery pasta with peas and asparagus is not only a super-easy recipe but a healthy one too if you use wholemeal or gluten-free pasta. It’s perfect for a quick lunch.
Ingredients
Method
- Cook the pasta according to the package instructions, then drain and keep warm.
- Meanwhile blanch the peas and asparagus (or steam over boiling water). This will take about 3-5 minutes.
- Dry-fry the pine nuts in a frying pan and set aside.
- Chop the onion. Heat 1 tbsp oil in the frying pan, cook the onion until soft. Add the lemon zest and juice, mustard and Greek yogurt.
- Drain the vegetables, add to the sauce together with the pasta.
- Warm through for a minute, season to taste, then serve with the with pine nuts scattered on top.