Ingredients

• 150g wholemeal spaghetti

• 160g asparagus, , ends trimmed and cut into lengths

• 2 tbsp rapeseed oil

• 2 leeks (220g), cut into lengths, then thin strips

• 1 red chilli, deseeded and finely chopped

• 1 garlic clove, finely grated

• 160g frozen peas

• 1 lemon, zested and juiced, plus wedges to serve

Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins.

Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.

Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

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