Linguine with spring vegetables & lemon dressing

Ingredients

• 400glinguine
• 300gasparagus
• 200gfrozen peas
• 3spring onions
• 2 clovesgarlic
• 1lemon
• 6 tbspolive oil
• 50gparmesan
• salt
• pepper

Instructions

1. Cook linguine in salted boiling water until al dente.
2. Meanwhile, cut asparagus into 5cm pieces.
3. In the last 3 minutes of pasta cooking, add asparagus and peas to the pot.
4. Drain, reserving 200ml pasta water.
5. Finely slice spring onions and mince garlic.
6. In a large bowl, whisk together olive oil, lemon juice, and zest.
7. Add the drained pasta and veg, toss well, adding pasta water as needed to loosen.
8. Season with salt and pepper.
9. Top with grated Parmesan and spring onions.