George2: Created page with "'''Ingredients''' 50g/2oz unsalted butter 1 garlic clove, crushed 200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded *100g/3½oz frozen s..."

2016-01-28T13:26:11Z

Created page with "'''Ingredients''' *50g/2oz unsalted butter *1 garlic clove, crushed *200g/7oz asparagus, blanched, cut into bite-sized pieces *150g/5oz fresh peas, podded *100g/3½oz frozen s..."

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'''Ingredients'''
*50g/2oz unsalted butter
*1 garlic clove, crushed
*200g/7oz asparagus, blanched, cut into bite-sized pieces
*150g/5oz fresh peas, podded
*100g/3½oz frozen soya beans, defrosted
*100g/3½oz baby spinach
*450g/1lb cooked tagliolini or tagliatelle (a few tablespoons of cooking water reserved)
*1 lemon, juice and zest
*large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
*salt and freshly ground black pepper
'''To serve'''
*25g/1oz hazelnuts, toasted and lightly crushed parmesan shavings, or similar vegetarian hard cheese shavings olive oil, for drizzling
'''Method'''
#Heat the butter in a pan, add the garlic and fry for one minute.
#Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
#Add the pasta and a little of the cooking water to the pan and stir to combine.
#Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
#To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.

Pasta primavera - Revision history

George2: Created page with "'''Ingredients''' *50g/2oz unsalted butter *1 garlic clove, crushed *200g/7oz asparagus, blanched, cut into bite-sized pieces *150g/5oz fresh peas, podded *100g/3½oz frozen s..."

George2: Created page with "'''Ingredients''' 50g/2oz unsalted butter 1 garlic clove, crushed 200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded *100g/3½oz frozen s..."