- Bring a large pot of salted water to the boil for the pasta.
- Melt the butter in a pan; add the garlic and gently sauté without colouring for about a minute before adding the peas, broad beans and asparagus.
- Squeeze in the lemon juice, add the zest, put about 1/2 cup of water from the pot into the pan and allow it to gently simmer, shake the pan a little to combine the butter and water together.
- Cook the pasta as per the manufacturer’s instructions and then strain the pasta and add to the pan.
- Tear in the herbs and a handful of freshly grated Parmesan, toss to combine and serve with a splash of extra virgin olive oil.
Serves 4.
