I've seen quite a few variations of one-pot pasta floating around the internet. If you haven't tried this no-fuss technique, I gently nudge you to do so, it's simply just too easy not to.
In this simple recipe, there's delicately stemmed asparagus, a few handfuls of sweet basil, a large pat of unsalted butter, and the juice of a large lemon. The dried pasta is cooked alongside the other ingredients, allowing the starch to help thicken to a meltingly delicious sauce. It's probably one of the easiest dinners I've ever made, and the variations can be endless, too.
I've shared the recipe in my weekly column for VIVA. I hope you enjoy!