This is a super easy weeknight supper. If you don’t have penne then substitute with another pasta, and broccoli can take the place of asparagus when the season is over.

2 bunches of asparagus cut into short lengths
1 cup baby peas or broad beans
2 cloves garlic crushed
½ tbsp olive oil
200 g reduced fat ricotta
1 tbsp grated parmesan cheese
1 handful fresh chopped parsley
Penne for 4 people
1/3 -1/2 cup pasta cooking water
Salt and pepper

Bring a large pot of water to the boil and blanch the asparagus and peas for around 3 minutes, depending on the thickness of the asparagus, it should be tender crisp not tough or soggy and stringy. Use a sieve to fish the veg out of the water and set aside.

Salt the water (never mind that it looks a little green), pour in the pasta and cook until done. Reserve ½ a cup of the pasta water then drain the pasta.

Return the pan to the heat, and add the oil. Cook the garlic till soft then toss in the drained vegetables, pasta and ricotta adding enough of the pasta water to form a creamy sauce that just coats the pasta. Stir in the parmesan cheese and parsley and season with salt and pepper to taste.