Pappardelle alla Martina

Trim the asparagus ends and cut into small pieces; halve the cherry tomatoes.

Boil the peas and asparagus in the unsalted water to be used for the pasta, about five minutes, until soft; lift out.

Heat a pan over medium heat with about five tablespoons of extra virgin olive oil; add the garlic and cherry tomatoes.

Cook three or four minutes until the tomatoes soften, then press each one to release the juice; add a splash of water so the garlic does not burn.

Add the prawns, a little white wine, the peas and the asparagus; cook until the prawns are done, under three minutes.

Season generously with salt and pepper; set aside. Do not cook the basil.

Add a generous tablespoon of sea salt to the boiling water and cook the pappardelle.

Squeeze a fresh lemon into the sauce just before the pasta goes in.

Transfer the al dente pappardelle into the sauce and toss with some pasta water, which the pasta absorbs quickly.

Add basil leaves and mix. Serve without cheese, topped with a basil leaf and a little fresh extra virgin olive oil.