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When the weather is hot, I find it really hard to think about cooking. The idea of putting the oven on is nightmarish, and I don't want to be over the hob for a second longer than I have to be.

With temperatures now rising as we head into summer, it's time to start thinking about quick, easy and fresh meals that don't take hours to cook, and won't feel too heavy. I stumbled across this recipe from Will Hughes, who posts easy, low stress recipes on social media under the name WhatWillyCook. This bacon and asparagus pasta has three of my favourite things in the world - basil, bacon and of course, the king of vegetables, asparagus.

The sauce takes seconds to make, and a squeeze of lemon brightens everything up and makes it feel fresh and light - perfect for an easy spring meal.

The whole thing comes together by the time the pasta is finished boiling, and there's barely any dishes to do either. This is honestly one of the easiest meals I've made in a long time, and it was so delicious that it's going straight into my weekly rotation.

• 200g of asparagus tips - woody ends snapped off and cut into bite sized pieces
• 200g bacon lardons (I used pancetta because I love it)
• Two garlic cloves, minced
• 250g rigatoni (I used around half a 500g box)
• Two tablespoons creme fraiche (I used sour cream because I couldn't find creme fraiche anywhere)
• Juice of half a lemon
• Salt and pepper
• Parmesan

• Boil the kettle and put your pasta on to cook.
• Over a medium heat in a frying pan cook your bacon or pancetta until crispy, then add your chopped asparagus and garlic.
• Cook for a couple of minutes, then add a splash of pasta water and cover the pan to steam the asparagus
• Add your creme fraiche to the pan and stir to cover everything - squeeze in a splash of lemon juice
• Drain your cooked pasta, toss through the creamy sauce and add your parmesan, and freshly chopped basil.
• Season with salt and pepper and serve