Orecchiette with Spring Greens

Serves 2

A wonderfully vibrant and simple dish that highlights spring greens at their best.

200g of Orecchiette
Bunch of Asparagus
100g of Peas
3 Cloves of Garlic
1/2 Tsp of Chilli Flakes
1/2 a Lemon
Parmesan to Serve
Olive Oil
Salt

Cook the pasta al dente in boiling salted water, as per packet instructions.

Meanwhile, slice the garlic and heat a drizzle of olive oil in a pan on medium-low heat. Add the garlic and chilli to the pan and fry for a minute, until the garlic starts to colour ever so slightly.

Roughly chop the asparagus and add it to the pan with the peas. Cook, stirring occasionally, for 4-5 minutes or until the greens are cooked through. Season with a good pinch of salt and finely grate over the lemon zest.

Add the pasta and a small splash of pasta water to the greens and stir well. Drizzle olive oil over the top and squeeze in the lemon juice. Serve with a generous amount of parmesan and enjoy.