Bean pasta

Bean pasta is weirdly good. We've found and tried all sorts - red lentil, pea, soybean... Our favourite, after trying them all, is of course the first one we tried: green soybean fettucine. It's great - has a really interesting, springy texture. This recipe reminded me of it, and to combine green bean pasta with lots of other green things. 

200 g bean pasta
500 g asparagus, cut into 1-2 in long pieces
1 leek, trimmed and chopped
300 g frozen peas
1 pack tempeh, chopped into chunks
4 tbsp olive oil
zest of a lemon
3 tbsp capers
A large handful fresh mint leaves, roughly chopped

Boil a large pan of salted water.  Add the bean pasta. When it has about 3 min left add the asparagus, peas, leek and tempeh. Cook until done. Drain and put back in the pot with olive oil, lemon zest, capers, mint and some salt. Taste and eat.