We took ourselves to the beach and, on returning, wanted something quick, easy and summery to satisfy those hunger pangs.
Asparagus & Lemon Pasta
1 lemon, squeezed and zested
500gms cooked pasta, Farfalle or Penne are best, I used Fusilli out of desperation!!
4 tbsp of virgin olive oil
1 garlic clove, crushed
100gms pancetta, optional
10 Asparagus tips
Heat the oil and add the garlic. Add the pancetta and cook through. Add the chopped asparagus and stir until bright green. Remove from heat, add lemon zest and juice and stir the pasta through.