Name: Asparagus, broad bean and pea spaghetti
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.