The task of podding and shelling peas and beans takes me back to my childhood as it was regarded as being a "safe" job with which I could help in the kitchen.

Nowadays it is all too easy to buy prepared vegetables but it is definitely worth it in the flavour stakes to take a little time out and enjoy the task in hand (even if it turns your fingernails black!).

The broad is the only bean indigenous to Europe. Often called fava beans, they are greatly used in Italy and Spain. As well as being delicious eaten whole, both warm or cold, they also make a delightful pure.

The English asparagus season officially begins on May 1. It grows on an almost leafless plant which is a member of the lily family and has been a delicacy for centuries. Before the 19th century, it was known as sparrow grass.

The high price of asparagus reflects the difficulty with which it is grown. For two years after sowing, a bed of asparagus is unproductive. It will then produce shoots thick enough to be harvested for a few years, and then quality declines.

On the continent, white asparagus is preferred and it is achieved by keeping the stalks covered with earth. Conventionally it is served luke warm accompanied by melted butter or hollandaise. Etiquette dictates that it should be eaten using the fingers!

This dish combines the best of the season's produce and is perfect for a light lunch or starter.

Spring Vegetable Pasta Ingredients (serves 4) 800g young broad beans in the pod (to give about 300g shelled beans) 200g young asparagus (remove the "woody" end of the stalk) Olive oil for drizzling 450g cherry tomatoes, halved 6 spring onions, trimmed and finely chopped 2 garlic cloves, finely chopped 300g dried pasta, shape of your choice 100g prosciutto/ Parma ham (optional) 2 tbsp chopped fresh marjoram or parsley 75g Parmesan cheese, finely grated Salt and pepper Method 1 Blanch the shelled beans and asparagus in boiling water for 2-3 minutes. (Do not salt the water as it will make the beans tough). Drain into a sieve and refresh under cold running water to cool them down and preserve the colour. Drain well. Peel the outer membranes of the beans off by making a nick in the top and popping them out. Cut the asparagus into pieces of 2-3cm in length.

2 Heat a drizzle of oil in a non-stick frying pan over a high heat. Add the tomatoes and saut until the juices begin to run and caramelise. Reduce the heat slightly. Add the spring onions and garlic to the pan and cook until the onions are softening and the garlic is forming some colour.

3 Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain well and lightly drizzle with olive oil to prevent it from sticking together.

4 Add the blanched beans and asparagus to the frying pan and saut for 1-2 minutes until heated through. Stir in the prosciutto (if using).

5 Toss the bean and asparagus mixture through the pasta. Add the chopped herbs, a little Parmesan cheese and season with salt and pepper.

To serve Serve whilst still warm accompanied by the remaining Parmesan cheese.

Notes This makes a very good vegetarian dish if you omit the Parma ham. Anchovies also work well in this dish. Try adding 3-4 chopped anchovy fillets in place of the Parma ham.

If you are feeling indulgent, add a knob of butter at the end or a splash of cream.

Freshly podded peas are also a good addition to this dish. Blanch them along with the beans and asparagus.

It is not essential to remove the membranes of the broad beans after blanching, but it reveals the vibrant green colour inside and also makes it a more pleasant eating experience.