• Cook the pasta according to the instructions in plenty of salted water.
  500 g short pasta
• Prepare the asparagus by chopping off the woody ends and chopping into bite-size pieces.
  250 g asparagus
• Cut the mange tout into bite-size pieces.
  200 g mange tout
• Steam the asparagus for 2 minutes. Add the mange tout and frozen peas and steam for a further 2 minutes.
  150 g frozen peas
• Remove the vegetables from their steamer and refresh in iced water.
  10 ice cubes
• Drain the pasta and rinse in cold water.
• While the pasta is still warm, toss it in half the dressing and half the lemon zest.
  1 tablespoon lemon zest
• Finish the salad by tossing all the vegetables, the capers and chopped herbs together with the pasta.
  3 tablespoon fresh mint, 2 tablespoon capers
• Add extra lemon zest and scatter more herbs on top to serve.

Make the dressing:

• Finely chop or grate the garlic.
  1 clove garlic
• Add the garlic to a jar or bowl and add the lemon juice and capers/vinegar. Leave to steep for a few minutes to remove the heat from the garlic.
  40 ml lemon juice, 1 tablespoon caper brine , 50 ml olive oil, pinch sugar , ½ teaspoon flakey sea salt
• Mix up the rest of the ingredients and taste. Add more salt or sugar to taste.