Serves 4

2 tbsp olive oil

2 leeks, finely sliced

350g tagliatelle

100g small asparagus spears

150g fresh or frozen peas

150g fresh or frozen broad beans

4 tbsp crème fraîche

1 tbsp grated lemon zest

Sea salt and cracked black pepper

2 tbsp fresh basil leaves

2 tbsp freshly grated parmesan

Heat the olive oil in a pan and fry the leeks for 5 minutes until soft.

Cook the pasta in simmering, salted water until al dente, according to the packet instructions. Cut the asparagus into short lengths, discarding the fibrous ends. Add the peas, broad beans and asparagus to the pasta for the last 3 minutes of cooking time, then drain, keeping 3 tbsp of the water.

Add the pasta and vegetables to the leeks, along with the reserved pasta water, crème fraîche, lemon zest, some sea salt and lots of cracked black pepper. Toss until well-coated, then scatter with the basil and parmesan and serve.

Top Tip

The best pasta to use is fine egg tagliatelle or fettuccine by De Cecco or Barilla, which will both cook in a matter of minutes.

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