Ingredients
* 350g tagliatelle
* 200g fresh green peas (about 500g unpodded)
* 1 bunch asparagus (cut into 3-4cm lengths)
* 1 cup water
* Melt 60g butter
* 2 eschalots (chopped)
* 2 lemons (grated)
* 300ml pouring cream
* quarter cup lemon juice
* 50g parmesan (grated)
* salt and pepper
* 400g can chickpeas (rinsed)
* half cup reserved cooking water
* handful of parsley (chopped)
Method
Cook 350g tagliatelle in salted boiling water for 6 minutes.
Add 200g fresh green peas (about 500g unpodded) and 1 bunch asparagus (cut into 3-4cm lengths) and cook for 3-4 minutes or until pasta is al dente. Drain, reserving 1 cup water.
Melt 60g butter in a frying pan over medium heat and add 2 eschalots (chopped). Cook for 2-3 minutes, then remove from heat.
Place zest of 2 lemons (grated) and 300ml pouring cream in a pan and bring to the boil. Reduce heat and simmer for 2 minutes.
Add quarter cup lemon juice, 50g parmesan (grated), salt and pepper and remove from heat. Add pasta, vegetables and 400g can chickpeas (rinsed) to frying pan. Pour over cream, half cup reserved cooking water and toss to combine.
Serve scattered with a handful of parsley (chopped) and parmesan.