Donal Skehan served up a tasty spring pasta with fennel salami, asparagus and peas on this morning.

The ingredients are: 250g casarecce pasta (can use gemelli or fusilli), 100g fresh or frozen peas, 100g good-quality fennel salami, sliced, 1 tbsp olive oil, Bunch of asparagus spears, woody ends snapped off, 50g butter, 2 lemons, zested and 250ml double cream.

For the vinaigrette: 3 tbsp extra virgin olive oil , 2 tbsp white wine vinegar, 1 small handful parsley leaves, finely chopped , 1 small handful fennel, finely chopped , 1 large clove garlic, 100g parmesan, finely grated, 75g rocket leaves, Sea salt and freshly ground black pepper.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.