Asparagus, Fava Bean And Pea Spaghetti - cooking recipe

Ingredients

1/4 cup olive oil
1 None lemon, peel grated and lemon juiced
2 tbsp finely chopped chives
1 None long red chili pepper, thinly sliced
14 oz spaghetti
2 bunches asparagus, trimmed and cut into 1 1/2-inch lengths
1 cup frozen fava beans
1 cup frozen peas
1 cup ricotta cheese
4 None eggs, poached

Preparation

Combine oil, lemon peel and juice, chives and chili pepper in a small bowl. Set aside.
Cook pasta in a large saucepan of boiling salted water according to package directions. Add asparagus, beans and peas for last minute of cooking time.
Drain pasta and vegetables. Return to pan. Add chive mixture and ricotta cheese; toss well. Season to taste.
Divide pasta among 4 serving bowls. Top each with a poached egg.