Pasta, Noodles and Rice Recipes - Penne with Broad Beans, Asparagus and Mint Recipe

Ingredients

Serve 4

• 500 g/1 lb asparagus, trimmed and cut into 5 cm/2 inch lengths

• 4 tablespoons olive oil

• 250 g/8 oz broad beans or peas

• 300 g/10 oz penne

• 75 ml/3 fl oz double cream

• 75 g/3 oz Parmesan cheese, freshly grated

• 4 tablespoons chopped mint

• salt and pepper

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Method:

1. Place the asparagus on a baking sheet, brush generously with olive oil and season with salt and pepper.

2. Place under a preheated grill and cook for 8 minutes, turning as they brown.

3. Meanwhile, cook the broad beans or peas in lightly salted boiling water for 2 minutes. Cook the pasta until al dente.

4. Pour the cream into the empty pasta pan over the heat, add the broad beans or peas, asparagus and Parmesan, and season with salt and pepper.

5. Return the pasta to the pan, add the mint, toss well, and serve immediately.