Asparagus, broad bean and pea spaghetti

  • 10 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print


Asparagus, broad bean and pea spaghetti
  • 1/4 cup olive oil
  • 1 lemon, zest grated, juiced
  • 2 tablespoon chives, finely chopped
  • 1 long red chilli, thinly sliced
  • 375 gram spaghetti
  • 2 bunch asparagus, trimmed, cut into 4cm lengths, split
  • 1 cup frozen broad beans
  • 1 cup frozen peas
  • 250 gram ricotta
  • 4 poached eggs


Asparagus, broad bean and pea spaghetti
  • 1
    In a small jug, combine oil, zest, juice, chives and chilli.
  • 2
    Cook pasta in a large saucepan of boiling salted water following packet instructions. Add asparagus, beans and peas for last minute of cooking time.
  • 3
    Drain pasta and vegetables. Return to pan with chive mixture and ricotta. Toss well and season.
  • 4
    Divide pasta among four serving bowls. Top with a poached egg.


Toss a little shredded parmesan through pasta with asparagus and peas.

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