Asparagus and Peas Pasta

This is a simple easy recipe from Jamie Oliver's 15 minute meals.It is low in calories as uses milk and flour as substitute to cream and very fresh tasting .You will see why if you look at the ingredients.

1 small bunch of spring onions
1 bunch of asparagus (300g)
olive oil
300g frozen baby peas
1 big bunch of fresh mint
1 tablespoon plain flour
500ml  milk
320g dried pasta
250g hot-smoked trout (or salmon) or prawns
Parmesan cheese, to serve
1 Lemon
salt and pepper to taste

Method

Roughly slice the trimmed spring onions and asparagus stalks, leaving the tips whole. Set aside the asparagus tips. Put the trimmed spring onions and asparagus stalks into the medium pan with 2 tablespoons of olive oil and the peas. Roughly chop most of the top leafy half of the mint, and add it to the pan.

 Stir in the flour, pour in the milk and bring to the boil, then simmer.

 Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Using the stick blender, purée the asparagus sauce until fairly smooth. Turn the heat down to low, flake in the trout, add the asparagus tips and simmer for a few more minutes, then squeeze in the rest of the lemon juice and season to taste.

 Drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with a splash of cooking water, if needed. Serve straight away, with a grating of Parmesan .