Ingredients

• 1 large onion – thinly sliced
• 4 garlic cloves - crushed
• Zest of lemon
• Small handful of parsley
• 1 pot of basil
• 3 bunches of @nakedharvestnz green asparagus
• 1/3 cup ricotta
• ½ cup pesto
• Juice of a lemon
• 1 cup peas
• Big handful of rocket
• ½ pack of dried fettucine
• Garlic bread crumbs (1 cup of bread, zest of a lemon & 3 garlic cloves)
• Chilli flakes
• Parmesan

Method

Start with the bread crumbs, blend the up with the lemon zest & garlic, then fry in a pan with a good glug of oil until crispy – set aside

Get the pasta cooking, Then in a separate pot of boiling water, blanch 2 bunches of asparagus for 2 mins and put in ice cold water to cool.

Start cooking the sliced onions in oil until they soften, add in the lemon zest.

In a blender whizz together the blanched asparagus, lemon juice, ricotta & pesto.

By this point the onions will be soft, add in the garlic & parsley & season well.

Slice the 3rd bunch of asparagus in half and then each half into thirds lengthways. Throw these into the onion mix and fry for a minute or two then add in the peas.

Stir in the sauce so everything is well combined then add a good dollop of pesto.

Drain the pasta, reserve about ½ a cup of the water and mix it in with the sauce and pasta.

Stir through some rocket and whole basil leaves and serve immediately with the bread crumbs on top and a wedge of lemon if you like.