Filini pasta with asparagus, peas and wild garlic pesto

Method

1. To make the pesto, heat 3 tbsp of the olive oil in a small frying pan. Add the spring onions and half the crushed garlic, then cook gently for 2 minutes or until softened. Transfer to a food processor and leave to cool. Meanwhile, slice the wild garlic leaves (or spinach) into thin strips (see Know-how). Add them to the food processor with the remaining crushed garlic, the snipped chives, pine nuts and the rest of the olive oil, then blend to a paste. Spoon into a bowl, then stir in the parmesan, sugar and some salt to taste.
2. Bring 2 pans of salted water to the boil. Put the filini pasta into one pan and cook for 4-5 minutes or until al dente. Meanwhile, drop the peas and asparagus into the other pan and cook for 2-3 minutes or until just tender. Drain both pans, reserving a mugful of the pasta water.
3. Return the pasta to a hot pan with 6 tbsp of the pesto, 4 tbsp of the reserved cooking water and the double cream. Toss together until all the pasta is coated in the creamy pesto. Add the peas, asparagus, 25g of the grated parmesan and a little more seasoning to taste, then toss together once more. Serve straightaway, sprinkled with the remaining parmesan.