What to cook with Muscadet this spring

A fresh asparagus, pea & lemon pasta paired with a chilled glass of Muscadet like this and your in for a perfect Spring meal!

Asparagus, Pea & Lemon Pasta

Ingredients

• 400g pasta. Spaghetti, linguine or orecchiette works best. 
• 1 bunch asparagus, woody ends removed and cut into bite-sized pieces
• 1 cup fresh or frozen peas
• 2 cloves garlic, finely sliced
• 1 lemon, zest and juice
• A generous handful of fresh parsley, roughly chopped
• A handful of fresh mint or basil, roughly torn
• 50g parmesan, finely grated
• Extra virgin olive oil
• Salt & freshly ground black pepper

Method

Bring a large pot of well-salted water to the boil and cook the pasta until just al dente.

Meanwhile, heat a generous glug of olive oil in a large frying pan over medium heat. Add the garlic and cook for a minute or two until softened, being careful not to let it brown.

Add the asparagus and cook for 2–3 minutes, then add the peas and a splash of pasta water. Cook until the vegetables are just tender but still bright and fresh.

Drain the pasta, reserving a cup of the cooking water, and add it to the pan. Toss everything together with the lemon zest, lemon juice, parmesan and plenty of black pepper, adding a splash of pasta water until you have a glossy, light sauce.

Finish with the fresh herbs, another drizzle of olive oil and a little extra parmesan.

Serve immediately with a chilled glass of Muscadet. Enjoy!