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Pasta primavera

Fruit and vegetables

1 garlic clove, crushed
200g/7oz asparagus, blanched, cut into bite-sized pieces
100g/3½oz baby spinach
1 lemon, juice and zest
large handful fresh spring herbs, including mint, basil, dill and parsley, chopped

Tins, packets and jars

100g/3½oz frozen soya beans, defrosted
400g/14oz tagliatelle (a few tablespoons of cooking water reserved)

Cooking ingredients

salt and freshly ground black pepper
25g/1oz hazelnuts, toasted and lightly crushed
olive oil, for drizzling

Dairy, eggs and chilled

50g/2oz unsalted butter
Parmesan shavings, or similar vegetarian hard cheese shavings

Other

150g/5oz fresh peas, podded

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