Tagliatelle with asparagus, peas and herbs

1. In a saucepan heat half the stock with the peas and leeks for 4-5 minutes. Add remaining stock, simmer and add asparagus, parsley, garlic, mint, basil and season with nutmeg and black pepper.

2. Add cream and stir continuously. Then add pasta and toss lightly to coat. To serve, drizzle with olive oil and sprinkle with Parmesan cheese.

Recipe from Views Restaurant, Le Méridien Al Aqah Beach Resort, Fujairah