One-pan pea, lemon, and asparagus pasta

Pasta and macaroni Italian cuisine

This pasta is a complete revelation. It's been one of the most popular recipes from my Guardian column, so I wanted to include it here. The sauce is magically made from the pasta water and asparagus as the pasta cooks—all in one pan. No fuss, and a killer bowl of pasta. The key to this recipe is to measure your water carefully and use the right pan: You need a large, shallow sauté pan or a casserole dish large enough to fit the pasta lying down. A large, deep frying pan or wok would work too. Keep tossing the pasta as it cooks to keep it from sticking, as there is less water than you might be used to. Make sure your pasta is a type that cooks in 8 minutes; any longer will need water and more cooking. I use sorrel here. It's a bright green, lemony, almost juicy leaf that I love. Be sure to add it if you can get your hands on it. If not, use watercress. The flavor will be more peppery than the sprightly lemon tang of sorrel, but both work beautifully. Recipe excerpted with permission from The Modern Cook's Year by Anna Jones, with the permission of Abrams Books. Copyright © 2019.