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    Pea, herb & mascarpone pasta

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    Pea, herb & mascarpone pasta

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    300g frozen or fresh garden peas
    ½ x 25g pack basil, leaves stripped
    3 sprigs tarragon, leaves only
    2 tbsp mascarpone
    2 cloves garlic, peeled
    350g dried fusilloni
    400g asparagus, trimmed and cut into 7cm lengths
    2 tbsp toasted flaked almonds
    50g Parmigiano Reggiano, finely grated
    1 lemon, cut into wedges

    Method

    1. Boil the peas for 2 minutes before draining and tipping into a food processor. Add the herbs, mascarpone and garlic. Season, then whizz until fairly smooth.

    2. Bring a large pan of salted water to the boil. Boil the pasta for 9 minutes, then add the asparagus for the final 3-4 minutes. Drain, reserving a mug of the cooking water.

    3. Tip the blended sauce into the pasta and mix, adding a little of the reserved pasta water to loosen the sauce and get it nicely coated. Scoop the pasta into bowls, topping with some almonds and cheese, plus the lemon wedges to squeeze over.

    Your recipe note

    Edit your recipe note

    Cook’s tip You can use any pasta shape you have for this recipe. The pea mixture could also be added to risotto, ready to be topped with asparagus, almonds and cheese.

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