Smashed pea, tuna & asparagus pasta

Cook the peas in boiling water for 3 minutes, then drain. Tip 3/4 into a food processor. Add 2 tsp oil from the tuna, the garlic and most of the basil and mint, then pulse to give a rough paste. Scoop it into a bowl, add the reserved peas, then season and add the lemon juice to taste.

Boil the pasta in salted water for 13 minutes, or until tender. Scoop out a mugful of cooking water before draining.

Meanwhile, warm 1 tsp oil from the tuna in a large frying pan. Cut the asparagus into 6cm lengths, then fry it for 4-5 minutes, until just tender and beginning to catch in places. Turn the heat off and add the drained pasta, the pea mixture, and a little pasta water to loosen. Fold in the tuna. Serve with the reserved mint and basil, roughly torn over the top, then finish with the lemon zest and some black pepper.