Egg and summer vegetable pasta

Instructions

1 Cook penne following packet directions. Add peas and asparagus in last 2 minutes of cooking. Drain and return to saucepan.

2 Meanwhile, spray a large frying pan with oil and place over a medium-high heat. Add courgettes, carrots and garlic. Cook, stirring, for 5 minutes until lightly golden. Combine with pasta mixture.

3 Meanwhile, place eggs in a small saucepan of boiling water for 4 minutes. Drain, gently crack and remove shell. Carefully halve eggs and place on top of pasta. Garnish with chives.