Pasta primavera

3 big spring onion

3 celery 3 garlic cloves

90 g dried toms

500 mL double cream or cashew cream

1 lemon zest

half a lemon juice

salt and pepper

500 g short pasta 1 packet runner beans (180 g)

1 packet asparagus

small bunch spring greens or kale (200 g)

1 big carrot peeled into ribbons

1 cup frozen peas (200 g)

chopped parsley

parmesan

Sweat the celery and onion in oil or butter in a very big saucepan over medium heat. Add the chopped garlic and a splash of water, then turn heat to low and cover for 5 minutes. Add the cream, tomatoes and lemon. Season well enough for all the pasta.

Put the pasta in a boiling pot of salted water. When the water returns to boil, add the toughest veg. Add each veg sequentially and hope to get everything al dente at the same time. Reserve a cup of cooking water and drain the rest. Toss the pasta and veg in the saucepan with parsley and cheese. Use reserved pasta water to loosen if needed. Check seasoning.