Asparagus and Mint Pasta Bowl

asparagus broadbeans and Here’s a delicious pasta bowl teaming up the stars of the day – asparagus, broadbeans and mint.

A packet of penne
A bunch of asparagus
300g shelled broadbeans
1/2c cream
3/4c pasta cooking water
A big handful of mint, chopped up
200g feta

Cook the pasta and drain, reserving 3/4c of cooking water
Cook the asparagus and beans for a minute or two in boiling water. Drain and refresh with cold water
Heat a generous glug of olive oil and a big knob of butter in a wide pot and toss the pasta and vegies in it.
Pour in the cream and water, stir through and bring it all up to heat.
Taste for salt and pepper.
Take off the heat and add the mint and crumble in the feta.
Serve right away with some nasturtiums a top.