Vegetarian Pasta Primavera

• 200 g Penne
• 2 tsp Fine sea salt
• 200 g Asparagus
• 1 medium Courgette
• 120 g Green peas
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 200 g Cherry tomatoes
• 1 medium Lemon
• 40 g Parmesan
• 10 g Fresh basil
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season with 1.5 tsp of the fine sea salt. Cook the penne until al dente, following the packet timing. Reserve about 150 ml of the pasta water, then drain.
2. Meanwhile, trim the asparagus and cut into bite-size lengths; cut the courgette into thin half-moons. Heat the extra virgin olive oil in a large frying pan over a medium-high heat. Add the asparagus and courgette with the remaining 0.5 tsp salt and cook for 3 to 4 minutes until just tender and glossy.
3. Add the garlic and cook for 30 seconds until fragrant, then stir in the green peas for 1 minute. Halve the cherry tomatoes and add them to the pan to warm through for 1 minute. Keep the vegetables bright and avoid overcooking.
4. Add the drained pasta to the pan and toss well. Finely grate in a little lemon zest, then squeeze in the lemon juice; add a splash of the reserved pasta water and toss until lightly glossy. Take off the heat and fold through most of the Parmesan.
5. Tear in the fresh basil and finish with the black pepper and the remaining Parmesan. Taste and adjust with a little more lemon juice or a spoonful more pasta water if needed. Serve straight away while hot.

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