Start by boiling water for the pasta, adding a generous pinch of salt.
Prepare the vegetables:
- Slice zucchini into half-moons.
- Trim and remove string from snow peas. Slice on the diagonal into 1 cm pieces.
- Trim ends of asparagus and slice into 2 cm pieces.
Place spaghetti in the boiling water and note the allocated cooking time on the package. Once the spaghetti is half way cooked, brown the sausage meat in a separate pan in 2 tsp of oil. Break up the meat up into bite-size chunks.
When the sausage is almost cooked (2-3 minutes), add the garlic and snow peas to the pan. Blot off the excess rendered fat with a paper towel.
2 minutes from the spaghetti being fully cooked, add the rest of the vegetables to the boiling water and blanch for 30 seconds.
Reserve 1 cup of the pasta water. Drain the pasta and vegetables and immediately transfer to the pan with the sausage meat and snow peas.
Toss in the baby peas and season with salt and pepper. Add the reserved pasta water, mustard, lemon zest and allow the pasta to continue cooking in the pan for 1 minute or until the liquid has mostly absorbed.
Finish with a generous drizzle of extra virgin olive oil (1-2 tbsp), black pepper and serve.
Serve & Enjoy!