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Prep ingredients | Measure out and prep all ingredients ready to go
Cook pasta | Cook the pasta until al dente and drain | While the pasta is cooking, bring together the sauce
Cook vegetables | Heat the vegetable stock and a pinch of salt up in a large frying pan until simmering | Add the courgette and asparagus and simmer for 2 minutes until almost tender | Add in the, broad beans and cook for a further minute
Finish pasta | Stir in the pasta, creme fraiche, half the lemon juice, chives and dill until emulsified | Taste and season with salt and/or more lemon juice | remove from the heat and grate in the parmesan, if using