Pasta Primavera - cooking recipe

Ingredients

13 oz farfalle pasta
5 oz fresh or frozen peas
1 bunch asparagus, trimmed, cut into 2 inch lengths
5 oz snow peas, trimmed, sliced diagonally
1 tbsp olive oil
1 None zucchini, thinly sliced (or 8 zucchini flowers)
2 cloves garlic, crushed
1 1/4 cups heavy cream
1 tbsp wholegrain mustard
1 None lemon, juice and zest
.75 oz Parmesan, grated

Preparation

Cook pasta according to package instructions, adding peas, asparagus and snow peas to water in the last minute of cooking time. Drain well. Return to pan.
Meanwhile, in a frying pan, heat oil on high. Saute zucchini 1-2 minutes, until tender. Transfer to a bowl.
Add garlic to pan and cook 1 minute. Stir in combined cream and mustard, with lemon juice and zest. Bring to a boil. Cook 1-2 minutes, until sauce thickens.
Add sauce to pasta mixture with zucchini and Parmesan, tossing to combine over low heat. Season to taste and serve.