Springy avocado and asparagus pasta

• 250g orzo
• 3tbsp olive oil
• 2 garlic cloves thinly sliced
• 150g fresh or frozen peas
• 200g asparagus tough ends discarded and sliced
• 2 handfuls of herbs such as dill, parsley, mint and/or basil, chopped
• 2 avocados
• Zest and juice of 1 lemon
• 40g pine nuts toasted

Instructions

1. 1

   Bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.

2. 2

   Meanwhile, warm the oil in a large frying pan over a medium heat and fry the garlic until it begins to colour on the sides. Immediately add the peas and asparagus, a small splash of water and a pinch of salt and cook for a few minutes until the asparagus is tender.

3. 3

   Scoop the avocado out its skin into a bowl, zest over the lemon and mash with a fork. Stir into the veg pan along with the herbs. Squeeze over the lemon juice and season well. Have a taste and adjust the seasoning if needed.

4. 4

   Once the pasta is cooked, drain, reserving a cup of cooking water. Place the vegetable pan back on the heat and stir in the pasta, tossing it in the sauce. Add a few splashes of cooking water until you have a nice ,smooth sauce. Transfer to plates, zest over more lemon and sprinkle over the pine nuts before serving.