Pasta, Noodles and Rice Recipes - Pasta Primavera Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 1 garlic clove, chopped

• 2 shallots, chopped

• 125 g/4 oz shelled peas

• 125 g/4 oz young broad beans, shelled and skinned

• 125 g/4 oz asparagus, trimmed and cut into

• 5 cm/2 inch lengths

• 125 g/4 oz spinach, washed and chopped

• 300 g/10 oz tagliatelle

• 150 ml/1/4 pint whipping cream

• 75 g/3 oz Parmesan cheese, freshly grated

• handful of mint leaves, chopped

• salt and pepper

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Method:

1. Heat the oil in a saucepan then sauté the garlic and shallots for 3 minutes.

2. Add the peas, broad beans, asparagus and spinach to the shallot mixture. Stir well and cook for 2 minutes. Cook the pasta until al dente.

3. Stir the cream into the vegetables, mix well and simmer for 3 minutes. Drain the tagliatelle thoroughly, then add the pasta to the vegetable sauce and season to taste with salt and pepper.

4. Add the Parmesan and mint, toss well, and serve immediately.

Note: This recipe uses small, young broad beans. If only the large, mature broad beans are available, shell, skin and cook them first.