This lemony pasta with peas, fava beans and asparagus from Maria Elia's The Modern Vegetarian remains brightly flavoured and beautiful even when edamame are substituted for the fava beans.

Capri Lemon Pasta With Peas, Fava Beans and Asparagus

The Associated Press

Makes 4 servings

* 1 1/4 cups (310 mL) heavy cream

* Juice and zest of 2 lemons

* 1 bunch asparagus, ends trimmed, cut into 1-inch (2.5-cm) pieces

* 1 lb (450 g) fresh fava beans, shelled OR about 6 oz (155 g) frozen fava beans or shelled edamame

* 14 oz (400 g) fresh pasta (linguine, tagliatelle or spaghetti)

* 1 lb (450 g) fresh peas, shelled OR about 6 oz (155 g) frozen

* 4 tbsp (60 mL) mascarpone

* 1 cup (250 mL) grated Parmesan cheese

* Small bunch fresh basil, leaves torn

* Salt and ground black pepper, to taste

Bring a large pot of salted water to a boil. Meanwhile, in a small saucepan over medium-low, combine cream and lemon zest. Bring to a boil, then reduce heat and simmer for 3 minutes.

Once water has boiled, add asparagus, fava beans, pasta and peas. Cook for 3 minutes or until pasta is al dente. Reserve 1/4 cup (60 mL) of the pasta cooking water, then drain pasta and produce.

Pour warmed cream and lemon zest into pasta cooking pot. Add lemon juice, mascarpone and reserved pasta cooking water. Return to a boil, then add pasta and vegetables. Add Parmesan, basil, salt and pepper. Toss well.

Approximate nutrition per serving: 1,080 calories, 50 g fat, 39 g protein, 120 g carbohydrates, 15 g fibre