Nigel Slater’s midweek treat: pasta, asparagus and peas

You could also use tiny broad beans (the first of the season, mostly coming from Italy) in place of the peas. If they are really small and sweet, they will take but a few minutes to cook.  Serves 2-3. Ready in 15 minutes

asparagus 2 bunches
orecchiette 200g
peas 200g
mint leaves 5g
parsley leaves 10g
olive oil 2 tbsp
butter 30g
parmesan 50g, parmesan

Bring 2 pans of water to the boil, one large and deep, the other medium. Salt the large pan generously, the smaller more lightly.

Trim the asparagus ends. Cut the spears into short lengths (about 3cm). When the water in the large pan is boiling, add the pasta and let it cook for 8-9 minutes, or to packet instructions, until tender. Add the asparagus to the smaller pan and let it cook for 6 minutes, until the colour has brightened and the spears are tender. Then scoop them out with a draining spoon, set aside and return the water to the boil. Tip the peas into the water.

Finely chop the mint and parsley. Drain the peas and add to the asparagus. Drain the pasta lightly, leaving a couple of tbsp of the cooking water in the pan, then tip the pasta back into the pan, with the butter and olive oil. As soon as the butter has melted, add the peas and asparagus and herbs. Stir in the parmesan and serve in shallow bowls, with a little more olive oil.

Photograph by Jonathan Lovekin