Family Meal

• In a large skillet, heat butter over medium heat; cook garlic and shallots until soft.
• Add cream and bring to a boil; reduce heat, add salt and pepper to the skillet and simmer.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 8–10 minutes or until tender, adding the peas and asparagus to the pot during the last two minutes of cooking.
• Drain pasta with peas and asparagus, reserving ¾ cup pasta water and put aside.
• Toss hot pasta, peas and asparagus into sauce immediately.
• Add lemon zest, pasta water (as needed) and spinach.
• Serve immediately with toasted pine nuts, freshly grated parmesan cheese and a side of salad.

Good to know: When choosing asparagus look for firm, straight stalks with bright green or purplish closed tips. Fresh asparagus should be eaten within three days. Store stalks in the refrigerator with the bottom of the stalks wrapped in damp paper towel and wrap in plastic or stand spears upright in 2 cm of water and cover to prevent them from drying out.