Recipes
PASTA WITH SPRING GREENS AND LEMON
A fresh and zesty pasta dish with a light creamy finish.
Recipe
A fresh and zesty pasta dish with a light creamy finish.
Serves 4
Have all the vegetable preparation ready. Bring a large pot of salted water to the boil. Add the pasta and cook according to the recommended packet instructions until al dente.
While the pasta is cooking, heat the oil in a large frying pan over a low-medium heat. Add the spring onion and garlic and cook for 2 minutes to soften without browning. Add the asparagus, broad beans and peas. Cook for a minute, then add the lemon juice and cook a further minute, gently stirring occasionally.
Take a ladle full of boiling pasta water then measure out a ¼ cup to pour into the pan and simmer until vegetables are tender, about 2-3 minutes, shaking the pan occasionally and adding a little extra water as needed, if it all evaporates.
Remove from the heat, stir through the cream and herbs, adding a little extra cooking water if needed for the liquid to very lightly coat the pasta all over.
Serve in warmed bowls with a drizzle of the extra olive oil and a grind of pepper. Scatter over the grated parmesan and lemon zest, to serve straight away.
*Note: To double pod larger broad beans, plunge the podded beans into a saucepan of boiling water and cook for a minute. Drain and plunge beans into iced cold water. Peel and pop off the outer skin to reveal the bright green bean inside.
Ingredients
400g dried short pasta such as torchietti (little torches)
¼ cup extra virgin olive oil
½ bunch (about 8) spring onions, tips removed, white and green stem finely sliced
2 garlic cloves, finely chopped
100g asparagus (about 12 spears), tough woody ends removed, stems sliced, tips sliced in half
750g fresh broad beans, podded to yield about 1 ½ cups, (*if beans are large, the skin can be bitter, see note for double podding)
150g (1 cup) freshly shelled peas (frozen can be used)
sea salt flakes
black pepper
2 tablespoons juice and finely grated zest of a lemon
¼ cup thick cream (double cream or sour cream)
2 tablespoons chopped dill leaves
1/3 cup mint leaves
finely grated parmesan