275g 00 Pasta flour
Water
(or 500g dried tagliatelle)
120ml Vegan double cream
30g Vegan butter
120g asparagus
120g peas (fresh or frozen)
120g baby courgettes
2 cloves garlic
100-200ml pasta water
Zest and juice of 1 lemon
50g Vegan parmesan
Handful chopped parsley
Recipe by Joanne Simian (@veggiefoodjoe)