The different shapes and textures of the vegetables make a mouthwatering presentation in this light and summery dish.
225 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 of green broccoli, cut into florets
2 courgettes (zucchini), sliced
225 g (8 oz) asparagus spears, trimmed
125 g (4 1/2 oz) mangetout (snow peas), trimmed
125 g (4 1/2 oz) frozen peas
25 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
225 g (8 oz) asparagus spears, trimmed
125 g (4 1/2 oz) mangetout (snow peas), trimmed
125 g (4 1/2 oz) frozen peas
25 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, for 8 - 10 minutes or until tender. Drain the pasta in a colander, 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 of the vegetables except for the asparagus spears and toss carefully with a wooden
spoon to heat through, taking care not to break them up. Stir in the cream, allow the sauce to heat through and season with salt, pepper and nutmeg.
5. Transfer the pasta to a warmed serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the freshly grated 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 of the vegetables except for the asparagus spears and toss carefully with a wooden
spoon to heat through, taking care not to break them up. Stir in the cream, allow the sauce to heat through and season with salt, pepper and nutmeg.
5. Transfer the pasta to a warmed serving dish and stir in the chopped parsley. Spoon the sauce over, and sprinkle on the freshly grated Parmesan. Arrange the asparagus spears in a pattern on top. Serve hot.
serving amount
serves 4
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