large frying pan, large 2lt saucepan, colander and serving dish

150g asparagus tips
100g mangetout
4 spring onions
1 garlic clove
25g butter
125g frozen peas
300g cream
3 tbsp fresh herbs, chopped
salt and pepper
50g parmesan
250g FREEE Organic Green Pea Penne Pasta
50g parmesan, grated

Creamy Asparagus and Mangetout Sauce

1. Peel the stems and snap the woody ends off the asparagus.
2. Break the mangetout in half and remove any stringy bits.
3. Chop the spring onions and finely dice the garlic. 
4. Put the butter into a large frying pan over a medium heat.
5. Add the onions, cover and cook for 3 minutes without browning.
6. Add the mangetout, spring onions and garlic and cook for 2 minutes.
7. Add the peas, cream, herbs and season with salt and pepper.
8. When bubbles start to appear, remove the pan from the heat.
9. Finely grate the parmesan and set aside.

Cooking Green Pea Penne

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Green Pea Penne with Creamy Asparagus and Mangetout Sauce

1. Return the frying pan of sauce to a medium heat.
2. Tip the pasta into the pan.
3. Add half the grated parmesan to the pan and stir to combine.
4. Taste and adjust the seasoning if required.
5. Tip into a serving dish.
6. Sprinkle with the remaining parmesan and serve immediately.