This recipe will make 3 or 4 servings so eat what you need, portion the leftovers and place in the freezer!

Ingredients:
• 5tbsp crème fraiche
• 75g grated cheese
• 225g pasta – such as penne, twists or bows
• 8 asparagus spears, woody ends trimmed and spears cut into 5cm lengths
• 110g peas, fresh or frozen
• 110g spinach, washed, drained and torn into strips
• 1tbsp capers, rinsed
• 1tsp lemon juice
• Salt and freshly ground pepper
• A handful of mint leaves, shredded
• A handful of basil leaves, shredded
• 3tbsp toasted pine nuts

Method:
• Add the pasta to a large saucepan of boiling water.  Stir well and when it comes back to the boil, cook for 5 minutes
• Add the asparagus, return to the boil and add the peas, then simmer for another 3 – 4 minutes, until the pasta is just getting tender; then drain well
• Put the spinach into the pasta pan, and tip the pasta and vegetables on top; stir gently so the spinach starts to wilt
• Stir in the crème fraiche, capers and lemon juice and add seasoning to taste; keep the pan over a low heat for a few minutes to heat everything through
• Add the shredded mint and most of the basil.  Spoon the pasta into hot serving bowls and sprinkle with the pine nuts, cheese and remaining basil leaves
• Serve immediately and enjoy!