Fusilli with Asparagus and Thyme

Remove the asparagus tips and set aside, then chop the stems and fry with the onion, garlic, thyme and a pinch of salt for 8 mins. Meanwhile, cook the pasta in boiling salted water until al dente, adding the peas and asparagus tips for the last 3 mins of cooking time. Drain and reserve 150ml of cooking water.
Transfer the asparagus stem and onion mixture to a blender, and add the lemon juice, zest, parmesan and some salt and pepper. Tip in a splash of the pasta water, blend until smooth, then return to the pan and fold in the asparagus tips, peas and pasta. Add enough water to make a rich and smooth sauce, then serve with more parmesan and some black pepper.

30 mins

4 serving

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