Ingredients

• 50g/2oz unsalted butter
• 1 garlic clove
• crushed
• 200g/7oz asparagus
• blanched
• cut into bite-sized pieces
• 150g/5oz fresh peas
• podded
• 100g/3½oz frozen soya beans
• defrosted
• 100g/3½oz baby spinach
• 400g/14oz 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
• 25g/1oz hazelnuts
• toasted and lightly crushed
• parmesan shavings
• or similar vegetarian hard cheese shavings
• olive oil
• for drizzling

Directions

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