There's no better way to showcase the best of the spring season's young vegetables than in this delightful pasta dish.

225 g/8 oz thin asparagus spears, cut in half
115 g/4 oz mangetouts, topped and tailed
115 g/4 oz whole baby sweetcorn
225 g/8 oz whole baby carrots
1 small red pepper, seeded and chopped
8 spring onions, sliced
225 g/ 8 oz torchietti
150 ml/1/4 pint/l/3 cup cottage cheese
150 ml/l/4 pint/l/3 cup low-fat yogurt
15 ml/1 tbsp lemon juice
15 ml/ 1 tbsp chopped fresh parsley milk (optional)
15 ml/1 tbsp snipped chives
Salt and freshly ground black pepper
Sun-dried tomato bread, to serve
Serves 4
Cook the thin asparagus spears in a pan of boiling salted water for 3-4 minutes. Add the mangetouts halfway through the cooking time. Drain and rinse both under cold water.
Cook the baby sweetcorn, carrots, red pepper and spring onions in the same way until tender. Drain and rinse.
Cook the pasta in a large pan of boiling salted water until tender. Drain thoroughly. Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender. Season with salt and pepper, then process until smooth. Thin the sauce with a little milk, if necessary.
Put the sauce into a large pan 4with the pasta and vegetables, heat gently and toss carefully. Transfer to a warmed serving plate, scatter the chives over the top and serve with sun-dried tomato bread.