Makes enough for 2 good portions

• 180g linguine
• 230g of asparagus
• 100g peas
• 1 clove of garlic
• 2 tbsp olive oil
• 1 unwaxed lemon
• 25g freshly grated pecorino (Not for Ollie)
• 40g pea shoots

1. Add linguine to boiling water
2. Chop asparagus into 3cm pieces
3. 3 minutes before linguine is ready, add asparagus and peas
4. Rub garlic all over the inside of a mixing bowl
5. Add zest from half the lemon, then add all the juice
6. Add olive oil to lemon juice and whisk together
7. Drain pasta and veg when cooked, KEEP A CUP OF THE WATER FROM THE PASTA
8. Add to mixing bowl
9. Add the pecorino, and toss until all melted
10. Loosen with cooking water until silky
11. Serve into bowls, then add pea shoots to garnish