Pasta primaverde

Pasta primaverde

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This beautiful pasta dish is brimful of the healthy goodness of a variety of green vegetables.

Ingredients

Quantity Ingredient
500g spaghetti
2 tablespoons cream
1 cup chicken stock
A pinch ground nutmeg
freshly ground pepper
1 cup blanched or frozen peas
1 cup sugar snaps or snow peas
1 bunch asparagus
4 young zucchini, cut into thick sticks
1/2 cup chopped parsley or mint leaves, to garnish (optional)

Method

  1. Bring a large saucepan of salted water to the boil. Add the pasta and cook until tender to the bite or al dente. Drain and transfer to heated bowl, cover. Meanwhile, in another saucepan, place the cream, chicken stock, nutmeg and pepper and warm over a low heat, stirring constantly. Stir in the blanched peas. Keep the sauce warm over a gentle heat.
  2. Bring a saucepan of water to the boil. Drop in the sugar snaps and blanch until tender, for about 1 minute. Remove, drain and refresh in a bowl of iced water. Break the asparagus into short lengths and halve lengthwise, if liked. Drop in the pan and boil until tender, for about 2 minutes. Remove and drain well. Repeat with zucchini, cooking for 2 minutes, draining and refreshing.
  3. Place the pasta, the sugar snaps, halved lengthwise if large, and the asparagus and zucchini in a large saucepan. Toss well over a gentle heat. Add the sauce with the peas and toss again, until well heated. Garnish with parsley or mint leaves. Serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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