Pasta Primavera with Asparagus, Crème Fraîche & Parmesan Sauce

1. Put a large, covered pan of salted water on to boil. While the water boils, peel and grate or finely chop the garlic cloves. Bend the asparagus spears till they snap, then discard the woody ends (you can save these for your stock pot) and chop the tender spears into 2cm-long chunks. Trim the courgettes and slice into rounds – roughly 1cm wide.

2. Check the water in the pan is boiling. Add the tagliatelle and simmer for 10 mins. Pick the mint leaves off the woody stalks and finely slice them. Zest the lemon and set aside.

3. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the courgette and asparagus with a pinch of salt and pepper and fry for 5-7 mins, stirring often, till the veg have picked up a little colour. Stir through the garlic and fry for a further 2 mins till aromatic.

4. When the pasta is ready, carefully scoop out a mugful of the starchy water – mind your fingers or use a ladle. Drain the tagliatelle, then add it to the courgette and asparagus.

5. Stir through the crème fraîche, add the lemon zest and squeeze in the juice from half the lemon. Sprinkle in half the Parmesan. Scatter in half the mint leaves and stir well to mix. Trickle in a little of the reserved pasta water to loosen, if necessary. Taste and add more salt, pepper or lemon juice, if you think it needs it.

6. Divide the pasta between 4 plates. Drizzle over a little olive oil. Top with the remaining Parmesan and mint leaves and serve.