5 INGREDIENTS, 1 MEAL

Welcome asparagus linguine into your dinner-time arsenal

Sure, you didn’t like asparagus as a child, but you also weren’t into high-performance sports bras or gin and tonic – and now look at you. It’s time you celebrated this seasonal fave with Anna Jones’s one-pot pasta

INGREDIENTS

400g asparagus • 400g linguine • 200g fresh or frozen peas • small bunch of fresh basil • 40g freshly

grated Parmesan

FROM THE CUPBOARD

2 lemons (unwaxed) • 1 tsp flaky sea salt • 2 tbsp extra virgin olive oil • freshly ground black pepper

METHOD

1. Chop the asparagus stalks into rounds – setting the tips aside – and put them in a saucepan with the pasta and 100g peas. Grate in the zest of both lemons, add the salt and 1 tbsp olive oil. Pour in 1ltr boiling water and simmer for 8 mins with the lid on, stirring the pasta every 30 secs.

2. Blitz the basil leaves with 100g peas, a pinch of salt, 20g Parmesan, 1 tbsp olive oil and the juice of half a lemon to create a pesto.

3. Once the pasta has absorbed all of the water, add the asparagus tips and the juice of 1 lemon and simmer for 2 mins. Take the pan off the heat and stir through the pesto, topping with 20g Parmesan and some black pepper. Hey pesto!