TODAY’S RECIPE: Asparagus & lemon spaghetti with peas

PASTA ready in minutes. Serves: 2 Ingredients 150g spaghetti 160g asparagus, cut into lengths 2 tbsp rapeseed oil 2 leeks, thin-cut strips 1 red chilli, chopped 1 garlic clove, grated

Method

160g frozen peas 1 lemon, zested and juiced, plus wedges to serve 1 Boil spaghetti for 12 minutes until al dente, adding asparagus for last three minutes. Meanwhile, heat oil in a frying pan, add leeks and chilli and cook for five minutes. Stir in garlic, peas and lemon zest and juice and cook for a few minutes. 2 Drain pasta and asparagus and add to frying pan with ¼ mug of pasta water. Toss together. Spoon into shallow bowls and serve with lemon wedges for squeezing over.