Creamy Asparagus Pasta
How to Make It
Cook the pasta in boiling water with a pinch of salt for 10 minutes until cooked.
A few minutes before the pasta has finished cooking, add the asparagus and peas to the pot and cook for 2 minutes.
Scoop out a cup of the water and set aside, then drain the pasta and vegetables.
Return the pasta and vegetables to the pan along with the soft cheese, mozzarella and lemon zest, then stir.
Add a squeeze of lemon juice and 2 tbsp of the cooking water, combine and serve.
- 150g penne pasta
- 150g asparagus spears
- 30g mozzarella
- 80g frozen peas
- 50g soft cheese
- Zest and juice of ¼ lemon