Farfalle with Fresh Peas & Asparagus


  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until tender. Drain when cooked reserving approx 75ml of the cooking water.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large nonstick frying pan over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas and cook for a further 2 minutes. Add the cream and the reserved cooking water and boil for one minute
  4. Place the drained pasta into the pan with the asparagus & toss with the mixture, grated lemon rind, salt and pepper.
  5. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.


  •  400g farfalle or bow tie pasta
  • 1 tablespoon olive oil
  • 1.5kg asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths
  • 150g shelled fresh green peas
  • 2 teaspoons grated lemon rind
  • 1 teaspoon salt, plus more to taste
  •  teaspoon freshly ground pepper
  • 1 tablespoon grated Parmesan
  • 150ml double cream