Time: 20 mins
Servings: 1 cup
Cut off and discard the woody ends of the asparagus. Neatly cut the tips from the stalks and save them for later.
Add the asparagus and peas to boiling water. Cook for 10 minutes. Strain the peas and asparagus and add to a food processor. Blend until smooth.
Melt butter in a pan. Add asparagus tips and cook until golden and soft. Season with salt and pepper to taste.
Pour pea cream and asparagus tips over the pasta and mix together. Top with parmesan and lemon zest.
Visit the post for exact measurements, instructions on how to make this perfect sauce, and more!