Boil the kettle to start preparation. Get out one large pan and one frying pan.
Cut the sugarsnap peas in half lengthways.
Cut the ends of the asparagus then cut into 3. Set aside.
Dice the spring onions. Set aside but do not mix with the others.
Deseed and chop the chilli. Also the garlic if doing without a press.
Zest the whole lemon and chop in half.
Add the hot water and pasta to a pan.
Meanwhile on a low heat add the spring onion, garlic and oil to a frying pan.
Add spinach to the frying pan handfuls at a time. Until wilted.
Squeeze over the whole lemon in to the frying pan. Wait 1 minute then turn off the heat.
After the pasta has been in the pan for 6-8 minutes add in the asparagus and sugarsnap peas.
After it is all cooked. Drain some of the water from the pan. Keeping about 100ml.
Add in the lemon zest, soft cheese and contents of the frying pan.
Dish up, sprinkling with the chilli to serve.
