Recipe
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Pasta w/ Spring Vegetables
Total time: 20 min
Servings: 4
Equipment: Stove
- 3 c. Penne Pasta
- 1 c. Broccoli
- 8 oz. Asparagus Spears, trimmed
- 1 Fennel Bulbs
- 2 c. Fresh Podded Green Peas | Frozen Green Peas
- 4 oz. Baby Leeks
- 1 Shallots, chopped
- 1 tbsp. Fresh Parsley
- 1 tbsp. Fresh Thyme
- 1 tbsp. Fresh Sage
- 1 c. Double Cream
- 1 tbsp. Butter
- 1/8 tsp. Salt & Black Pepper
To Serve
- 1 tbsp. Parmesan Cheese
- Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 2-inch lengths. Trim the fennel bulb and but into wedges.
- Cook all the vegetables in boiling salted water until just tender.
- Remove the vegetables with a slotted spoon and keep hot. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned. Stir in the herbs and cream and cook for a few minutes, until slightly thickened.
- Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes. Drain well and add to the sauce with the vegetables. Toss gently and season with black pepper.
- Serve the pasta at once with a generous sprinkling of freshly grated Parmesan.
