Steam the broad beans and asparagus tips using steamer or sieve over boiling pan of water for 2 to 3 minutes. Set aside once cooked.

Cook desired amount of pasta as per packet instructions

Fry spring onions or leeks using a knob of butter for 3 to 5 minutes.

Add creme fraiche and chopped dill to frying pan. Stir in so mixture does not split or curdle. Warm through for 2 minutes.

Add green steamed vegetables and mix well for 2 minutes

Add cooked and drained pasta. Gently stir in small batches of pasta to frying pan and coat all pasta in creamy dill sauce.

Either serve warm with grated cheese, black pepper and lemon juice. Or allow to cool and scoop into storage containers/ lunch boxes and add sliced cheese, black pepper and/or lemon juice. Refrigerate and eat within 2 days.