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Creamy pasta with spring vegetables
Creamy pasta with spring vegetables
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your veggie game with this delicious pasta dish.
Ingredients:
  • 400g spaghetti
  • 130g pea
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 300g frozen broad beans
  • 40g butter
  • 1 leek, washed and sliced
  • 2 large garlic cloves, crushed
  • 125ml white wine
  • 300ml double cream
  • 40.00 ml finely shredded fresh mint
  • 25g (1/4 cup) freshly grated parmesan cheese, plus extra for serving
Instructions:
  • Heat a large saucepan of water until boiling, then cook the pasta until it is al dente. Drain the pasta.
  • In a separate saucepan, quickly blanch peas and asparagus in boiling water for 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water. Cook broad beans in the same water for 2 minutes, drain, and peel off the skins. Set aside.
  • Start by melting butter in a deep frying pan, then sauté leek and garlic until softened, about 3-4 minutes. Pour in wine and let it reduce. Next, pour in cream and simmer until slightly thickened, around 3-4 minutes. Toss in peas, asparagus, and broad beans and heat for 1 minute. Finish by tossing in pasta, mint, and parmesan. Season to taste and serve with an extra sprinkle of parmesan on top.

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