Farfalle with spring vegetables
Tip
Fresh peas are available from spring through to the middle of summer. A handful of baby spinach leaves can be added to the sauce.
Yield
Serves 4
Ingredients
Ingredients
Method
Step 1
Put a large pan of salted water on to boil. Meanwhile, trim the asparagus, cutting off any woody ends and cut the stems into 10-12cm (4-5in) lengths.
Step 2
Heat the oil in a large frying pan and add the asparagus. Cook for about 2 minutes, making sure to toss the asparagus, and then add the peas. Cook and stir over a medium heat, until the vegetables have softened and are bright green. Keep the mixture warm over a gentle heat.
Step 3
Add the pasta to the boiling water and cook until al dente. A few minutes before the pasta is ready, add the cream and a squeeze of lemon juice to the vegetables, raise the heat and bring to the boil. Boil until reduced so that the cream coats the vegetables. Season to taste.
Step 4
Drain the pasta and return to the pan. Pour the vegetables and sauce over the pasta and stir in the herbs and lemon zest. Serve immediately with Parmesan.
