Green Crunch Pasta

• Start a large pot of salted water boiling to cook the pasta in.

Meanwhile:

• Wash the asparagus; trim the bottoms off, split it in half lengthwise. Set aside.
• Wash, top and tail the green beans (if using fresh.) Set aside.
• Wash the Sugar Snap peas, top and tail them.
• Grate the lemon to produce fine zest, then juice the lemon. Set both aside.
• Peel and mince the garlic. Set aside.
• Grate the parmesan if using fresh. Set aside.
• The water should be well and truly boiling by now (depending on how much you dawdled while doing the above.) Pop the pasta in, and let it cook for 8 minutes.
• Meanwhile, heat the oil in a frying pan.
• When the 8 minutes is up on the pasta, pop in all your green veg all at once to join the pasta in the boiling water, and cook for another 3 minutes.
• At the same time, whoosh the garlic, bread crumbs and lemon zest into the heated oil, and stir several times while letting it cook for 3 minutes. You want it crispy golden.
• Drain the pasta and veg and return to the pot, and stir into it the crème fraîche, parmesan, and lemon juice. Season to taste with ground pepper.
• Divide amongst 4 serving bowls or plates. Scatter each serving with the garlicky bread crumbs.