Ingredients
- 175g (6oz) spaghetti
- 100g (4oz) asparagus spears, cut into 2.5cm (1in) lengths
- 1tbsp olive oil
- 4 spring onions, trimmed and sliced
- 100g (4oz) frozen peas or fresh peas
- 4tbsp créme fraîche
- Salt and freshly ground black pepper
- Grated or shaved parmesan, to serve
Method
Cook the spaghetti in a large pan of boiling salted water according to the packet instructions.
Whilst the spaghetti is cooking, steam the asparagus for 2-3 minutes until just tender.
Heat the oil in a large frying pan, add the spring onions and fry for 2 minutes. Add the frozen peas, stir over the heat for 2 minutes until defrosted and heated through, and then add the asparagus.
Drain the cooked spaghetti and add to the frying pan with the créme fraîche. Season with plenty of freshly ground black pepper.
Toss together over the heat for 1-2 minutes until everything is piping hot. Serve with grated or shaved parmesan.
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