For the quick pistachio pesto, blend all the ingredients together. Season to taste with a little salt and pepper.

For the crunch topping, toast the breadcrumbs with a little olive oil in a small pan. Grate the zest of half a lemon and add. Flavour with salt.

Cook the pasta according to the packet instructions until al dente. In the meantime, remove the woody ends from the asparagus and cut into bite-sized pieces. Finely chop the garlic. Sauté the asparagus in a large pan with a good dash of olive oil over a medium to high heat so that it colours slightly. Then add the garlic and reduce the heat to medium. Deglaze with the juice of the whole lemon and a ladle of pasta water and simmer for 1-2 minutes. Drain the al dente pasta and add it with the pistachio pesto to the pan. Remove from the heat and mix everything well. Flavour with salt and pepper.

Divide the pasta between 2 plates. Serve topped with cream cheese (diluted with a little water if necessary) and sprinkled with crunch topping. Add a little basil if you like.