Ingredients (serves 4)

• 300g Herb pappardelle (made in the Philips Pasta and Noodle Maker)
• 100g Fresh peas (or frozen)
• 100g Green asparagus
• 2 Garlic Cloves
• Spring Onions, chopped
• 100g Ricotta Cheese
• Cooked Chicken Breasts (optional)
• 1 Lemon (grate for zest & squeeze for juice)
• Extra Virgin Olive Oil
• Parmesan Cheese, grated to serve
• Pine Nuts, toasted to serve
• Black Pepper, Cracked/Ground to serve

Method

1. Bring a large pan of salted water to the boil.
2. Blanch the peas and asparagus for 3 minutes. Drain and cool under cold water and set aside.
3. Boil the pasta in the same water. Meanwhile, in a skillet, add olive oil, and whole garlic cloves for a few minutes, add the blanched vegetables, spring onion and fry on low heat for about 5 minutes. Remove the garlic.
4. When the pasta is ready, drain and add to the vegetables with half of the ricotta and stir.
5. Serve with the remaining ricotta and season to taste with the parmesan cheese, toasted pine nuts, ground black pepper and lemon zest.