Updated: Jun 17, 2021
Carbon Rating: medium
Percentage emissions per daily intake: 44.84%
100 g sorrel or watercress or spinach
2 large unwaxed lemons
14 ounces (400 g) spaghetti or linguine
14 ounces (400 g) asparagus
1 clove of garlic, thinly sliced
7 ounces (200 g) fresh podded or frozen peas
3 1/2 ounces (100 ml) olive oil
1 teaspoon flaky sea salt
1 bunch fresh basil or mint
1 1/2 ounces (40 g) freshly grated Parmesan
Fill a kettle with water and boil, and get all your ingredients and equipment together. If you are using spinach or watercress, scrunch it between your hands with a little lemon juice and a pinch of salt.
Put the pasta into a pan. Snap the woody ends off the asparagus and chop the stalks into 1⁄4-inch rounds, leaving the tips intact. Put the tips to one side and throw the rounds into the pan along with the garlic and peas. Grate in the zest of both lemons and add the oil and salt. Add 41⁄2 cups (1 litre) of boiling water, put a lid on the pan and bring to a boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
Meanwhile, remove any big stalks from the watercress (if using). Once the pasta has had 8 minutes, take the lid off and stir in the asparagus tips, the sorrel, and the basil or mint. Squeeze in the juice of 1 lemon and simmer for a final 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce. Tangle into four bowls and top with a little Parmesan.