Pronto Pasta Primavera

Boil a kettle

Add your conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, trim the ends off your asparagus spears

Chop each asparagus spear into three pieces

Peel and slice (don't chop!) your garlic

Grate your cheddar cheese

Pick your basil leaves off the stalks and chop the stalks finely, keeping the leaves whole

Trim, then slice your spring onion[s] finely and set aside for garnish

Zest half of your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and set the zest aside for garnish

Cut the lemon[s] in half

Once the conchiglie has cooked for 8 min, add the chopped asparagus and garden peas to the pot and cook for a further 3-4 min or until both are tender

Once tender, drain the conchiglie, asparagus and peas, reserving a little of the starchy pasta water

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add your garlic with a pinch of salt and cook for 1-2 min or until starting to brown

Once browned, add your creme fraiche, chopped basil stalks, basil leaves, Dijon mustard and half of your grated cheddar (reserve the rest for garnish!) and cook for 2 min

Add the drained conchiglie, peas and asparagus with a few splashes of starchy pasta water and remove the pan from the heat

Squeeze in the juice of your zested lemon[s] and season generously with both salt and pepper - this is your primavera pasta

Cut the remaining unzested lemon into wedges