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2. Add a lug of olive oil to a small saucepan (with lid) and gently fry the onion and garlic till soft.
3. Add the peas, stock and some salt and black pepper. Cover, then cook over a low heat whilst you prepare the pasta.
4. A couple of minutes before the pasta is ready, add the asparagus and basil and continue cooking without a lid, till most of the liquid has evaporated.
5. Add the sauce to the cooked pasta, drizzle with a little extra olive oil, toss, then serve with a little grated parmesan or pecorino.