Asparagus, Philly & Mint Tagliatelle

1 bunch asparagus, woody ends cut off

1 onion, chopped

2 tsp oil

120 g Philadelphia Light with Garlic & Herbs

small bunch mint, leaves picked and chopped

350 g tagliatelle

Black pepper

1. Cut the tips off the asparagus and set aside, chop the remaining stalks into disks less than 1cm thick. Heat the oil in a pan, add the onion and fry gently until soft and golden, add the asparagus and cook for a minute. Stir in the philly and season well with black pepper.

2. Cook the tagliatelle according to the pack instructions, use a little of the pasta water to loosen that sauce if it’s too thick. When cooked, drain and add to the sauce pan stirring well to coat all of the pasta.

3. Sprinkle over the mint, stir a final time then divide between 4 pasta bowls