banzaijapan.live
[zrdn-recipe id=4]
350g/12oz asparagus, woody ends removed
2 garlic cloves, finely chopped
1 lemon, zested, plus juice of half
1 onion, finely chopped
1 tbsp fresh thyme leaves
350g/12oz short pasta, such as fusilli or penne
salt and freshly ground black pepper
2 tbsp olive oil
50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve
100g/3½oz peas, fresh or frozen and defrosted
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