Pasta primavera

Pasta primavera

Pasta with spring vegetables

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
50g unsalted butter
3 baby leeks, trimmed and sliced
2 garlic cloves, crushed
1 small fennel bulb, very thinly sliced
1 1/2 tablespoons salt
150g podded baby broad beans, blanched and peeled
150g baby french beans, cut into 3 cm lengths
150g podded fresh peas
1 bunch thin asparagus, cut into 3 cm lengths
400ml pure cream
500g ditali pasta
salt and freshly ground black pepper
100g freshly grated parmiggiano

Method

  1. Melt the butter in a large frying pan. Add the leeks and cook gently for 5 minutes, then add the garlic and fennel and cook until soft.
  2. Add the salt to a large saucepan of water and bring to the boil. When the water boils, drop in the broad beans, French beans, peas and asparagus. As soon as the water comes back to the boil, lift the vegetables out with a slotted spoon (reserve the water for cooking the pasta) and add them to the frying pan with the leek and fennel mixture. Pour in the cream and bring to the boil. Let it bubble for 2 minutes – the vegetables should still have a crunch – then remove the pan from the heat.
  3. Boil the pasta in the vegetable water until al dente.
  4. Drain the pasta well and add to the cream and vegetable mix. Toss everything together. Season with salt and pepper, add the Parmiggiano and serve straight away.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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