Step 1

Cook the green pea casarecce in a large saucepan of lightly salted boiling water following packet directions or until just tender, adding the asparagus slices in the last minute of cooking then drain.

Step 2

Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the garlic, chilli flakes and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the grated zucchini and cook, stirring, for 1-2 minutes or until bright green and tender.

Step 3

Add the cooked casarecce, hot smoked salmon, rocket, mint, parsley and lemon juice to the frying pan and toss to combine. Sprinkle with macadamia and serve with lemon wedges.