Modern pasta masterclass: Pasta primavera
498 CALS PER SERVE
300g long pasta of your choice (the picture shows mafaldine ruffle-edged pasta)
2 tbsp olive oil
2 spring onions, sliced
1 carrot, peeled and diced
2 garlic cloves, minced
100g tenderstem broccoli, cut into bitesized pieces
100g asparagus tips, sliced
1 tbsp butter
100g broad beans, shelled weight
50g shelled fresh or frozen peas
100ml single cream
salt and pepper
1 tbsp each chopped oregano, basil and parsley
40g pecorino romano, grated or shaved
few edible flowers
Step 1 Bring a saucepan of water to the boil, add salt and cook the pasta for 5-7 minutes or until al dente. Drain, reserving some of the cooking water.
Step 2 Warm a large, deep frying pan, add 1 tablespoon of the oil, the spring onions and carrot and sauté for 2-3 minutes. Add the garlic and cook for 1 minute. Add the broccoli and asparagus and cook for 2 minutes. Add the butter and the remaining tablespoon of oil, along with the pasta, broad beans, peas and cream.
Step 3 Loosen with a little of the pasta water if needed and cook for 2 minutes, then season to taste. Serve in bowls, sprinkled with the herbs, grated or shaved cheese and the edible flowers.