200g/7oz asparagus, blanched, cut into bite-sized pieces
1 garlic clove, crushed
1 lemon, juice and zest
large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
100g/3陆oz baby spinach
100g/3陆oz frozen soya beans, defrosted
400g/14oz tagliatelle (a few tablespoons of cooking water reserved)
salt and freshly ground black pepper
25g/1oz hazelnuts, toasted and lightly crushed
olive oil, for drizzling
50g/2oz unsalted butter
Parmesan shavings, or similar vegetarian hard cheese shavings
150g/5oz fresh peas, podded