Pasta with creamy greens & lemon

• 350g pasta
• 140g broccoli florets
• 100g frozen soya beans
• 100g frozen peas
• 100g mange tout
• 150g mascarpone or soft cheese
• zest and juice 1 lemon
• 85g grated Parmesan or vegetarian alternative
• handful basil leaves

1. Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
2. Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.