The different shapes and textures of the vegetables make a mouthwatering presentation in this light and summery dish.
250 g (8 oz) gemelli or other pasta shapes
1 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp freshly grated Parmesan
salt and pepper
1 tbsp olive oil
2 tbsp chopped fresh parsley
2 tbsp freshly grated Parmesan
salt and pepper
Sauce
1 head green broccoli, cut into florets
2 courgettes (zucchini), sliced
250 g (8 oz) asparagus spears, trimmed
125 g (4 oz) mangetout (snow peas), trimmed
125 g (4 oz) frozen peas
30 g (1 oz) 2 tbsp butter
3 tbsp vegetable stock
5 tbsp double (heavy) cream
large pinch of freshly grated nutmeg
2 courgettes (zucchini), sliced
250 g (8 oz) asparagus spears, trimmed
125 g (4 oz) mangetout (snow peas), trimmed
125 g (4 oz) frozen peas
30 g (1 oz) 2 tbsp butter
3 tbsp vegetable stock
5 tbsp double (heavy) cream
large pinch of freshly grated nutmeg
method
1. Cook the pasta in a large pan of salted boiling water, adding the olive oil. When almost tender, drain in a colander and return to the pan, cover and keep warm.
2. Steam the broccoli, courgettes (zucchini), asparagus spears and mangetout (snow peas) over a pan of boiling, salted water until just beginning to soften. Remove from the heat and plunge into cold water to prevent further cooking. Drain and set aside.
3. Cook the peas in boiling, salted water for 3 minutes, then drain. Refresh in cold water and drain again.
4. Put the butter and vegetable stock in a pan over a medium heat. Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.
5. Stir in the cream, allow the sauce just to heat through and season well with salt, pepper and nutmeg.
6. Transfer the pasta to a warmed serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the Parmesan. Arrange the asparagus spears in a pattern on top. Serve hot.
2. Steam the broccoli, courgettes (zucchini), asparagus spears and mangetout (snow peas) over a pan of boiling, salted water until just beginning to soften. Remove from the heat and plunge into cold water to prevent further cooking. Drain and set aside.
3. Cook the peas in boiling, salted water for 3 minutes, then drain. Refresh in cold water and drain again.
4. Put the butter and vegetable stock in a pan over a medium heat. Add all the vegetables except the asparagus spears and toss carefully with a wooden spoon to heat through, taking care not to break them up.
5. Stir in the cream, allow the sauce just to heat through and season well with salt, pepper and nutmeg.
6. Transfer the pasta to a warmed serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the Parmesan. Arrange the asparagus spears in a pattern on top. Serve hot.
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