- Chuck the pasta into a large saucepan and pour over 1 litre of just boiled water. Bring to the boil over a high heat. Cover, reduce the heat to medium-low, you want it gently bubbling away and cook for 10 minutes.
- Add the asparagus and frozen pea. Mix well and cook for 5-6 minutes or until the pasta is cooked and all but a trickle of the liquid has been absorbed.
- Add most of the basil, the spinach, cream cheese, pesto, lemon zest and juice and a huge pinch of salt to the pasta. Mix well until wonderfully creamy.
- Divide between four bowls. scatter over the remaining basil and chilli flakes if using. Serve immediately.
400g pasta shells
120g broccoli, roughly chopped
100g frozen peas
2 large handfuls of finely chopped basil
50g baby spinach
60g cream cheese
3 tbsp green pesto
The zest and juice of ½ a lemon
Chilli flakes and pine nuts to serve