Asparagus & lemon spaghetti with peas

Ingredients

• 150g wholemeal spaghetti
• 160g asparagus
  
  

  
  

  
  
  

  
  , ends trimmed and cut into lengths
• 2 tbsp rapeseed oil
  
  

  
  

  
  
  

  
• 2 leeks (220g), cut into lengths, then thin strips
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, finely grated
• 160g frozen peas
• 1 lemon
  
  

  
  

  
  
  

  
  , zested and juiced, plus wedges to serve

Method

1. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
2. Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.