Gluten free spinach and lemon pasta

Pasta

• 150 g lupin flour (see Tips)
• 70 g gluten free cornflour, plus extra for dusting
• 1 ½ tsp xanthan gum
• 1 pinch ground nutmeg
• 60 g fresh spinach leaves
• 2 tsp salt
• 2 eggs
• 2040 g water

Lemon sauce

• 50 g Parmesan cheese, cut into pieces (3 cm), plus extra to serve
• 500 g water
• 2 bunches green asparagus, cut into pieces (approx. 4 cm)
• 1 garlic clove
• 30 g unsalted butter
• 120 g full cream milk
• 250 g mascarpone cheese
• ½ lemon, juice only (approx. 20 g)
• ¼ tsp salt
• ½ tsp ground black pepper
• lemon oil, to serve (optional)