This zesty summer vegetable pasta is from the Chiappas family. The fresh and easy sauce only takes 5 minutes – it’s even faster than cooking the pasta – it’s a lovely nutritious meal. You can do this recipe with different types of vegetables, like carrots or zucchini, the key is to cut them super thin.
Prepare all your ingredients.
Boil your pasta in a large saucepan with salted water until al dente.
Peel the stalks of the asparagus, using a peeler, into thin strips.
Melt the butter in a large frying pan. When it starts to bubble, add the rosemary leaves and cook for about 2 minutes, until they start to crisp up.
Add the asparagus tips and strips to the frying pan along with the peas and lemon zest. Stir together; season with salt and ground black pepper.
Using tongs, transfer the pasta to the pan and mix to coat in the sauce. Serve with a squeeze of lemon juice, a drizzle of olive oil and Parmesan.