Pasta Primavera

 Here's a tip! Stick with asparagus for a tall tale about the tender taste of spring.

• 400g dried spaghettini pasta
• 1 bunch asparagus, trimmed, cut into 3cm pieces
• 2 medium zucchini, sliced
• 1 1/2 cups frozen peas
• 1/3 cup olive oil
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1 tablespoon finely grated lemon rind
• 2 tablespoons lemon juice
• 1 cup finely grated parmesan cheese
• 1/2 cup small fresh mint leaves

Directions:

• Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding asparagus and zucchini for the last 4 minutes of cooking time. Add peas for the last 1 minute of cooking time. Drain, reserving 1/4 cup cooking liquid. Return pasta mixture to pan.

• Meanwhile, combine oil, parsley, lemon rind and lemon juice in a jug. Add to pasta mixture. Add cheese, mint and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.