A great mix of fresh flavours help create this delicious seasonal dish, perfect for a quick dinner with friends and family.
Bring a large pan of lightly salted water to the boil and cook the pasta for 8-10 minutes until tender. Drain well.
Meanwhile, heat the oil in a medium heavy-based frying pan and cook the shallots over a medium heat for 4-5 minutes until softened. Add the asparagus for the final 2 minutes and cook, gently tossing to soften. Add the lemon juice and rind, and cover and simmer for 2 minutes until the asparagus is tender.
Uncover and add the peas, mint, crème fraîche and milk and season generously, then toss well over the heat for 1-2 minutes until warm. Add the drained pasta and sliced goat’s cheese and toss again for a further 1 minute.
Serve in warmed serving bowls with the Parmesan scattered over. Serve with a simple rocket salad and crusty bread, if you like.
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