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Creamy pasta with spring vegetables

45 minutes

6

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Pudding
Sunset Dinner

Introduction

This makes a refreshing pasta meal especially great if you can get fresh peas, asparagus and broad beans.

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Oven temperature

N/A

Steps

PREP

  1. Trim and cut asparagus into 5 cm lengths

  2. Wash the leek and cut into small slices

  3. Peel and mince the garlic

  4. Chop mint

  5. Grate most of the parmesan, but make some shavings for serving

INSTRUCTIONS

  1. Bring a large saucepan of water to a boil and cook the pasta until al dente. Slow cooker garlic butter pulled pork

  2. Blanch peas and asparagus for 2 minutes. Remove with a slotted spoon and plunge into cold water.

  3. Cook broad beans in the same saucepan for 2 minutes, drain, plunge into cold water then slip off the outer skins. Set aside.

  4. Melt butter in a deep-frying pan, add leek and garlic and cook for 3-4 minutes until softened.

  5. Add wine and cook until almost evaporated.

  6. Add cream and cook for 3-4 minutes or until slightly thickened.

  7. Stir through the peas, asparagus, and broad beans for 1 minute to warm through then toss through pasta, mint and parmesan.

  8. Season to taste and serve sprinkled with extra parmesan

Cooks tips

Be careful not to overcook the asparagus as it loses its flavour and become soggy! The secret with this dish is to just cook all the vegetables and put them in iced water straight away.

Serve with

Parmesan Shavings

Wine pairing

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Sunset Dinner

Ingredients

400g spaghetti

130g frozen baby peas

1 bunch asparagus

300g frozen broad beans

40g butter

1 leek,

2 garlic cloves

1/2 cup (125ml) white wine

300ml double cream

2 sprigs mint

25g (1/4 cup) freshly grated parmesan cheese, plus extra for serving

Seasonings