Pasta primavera

Serves 4

Ingredients

  • 50 g/2oz unsalted butter
  • 1 garlic clove crushed
  • 200 g/7oz asparagus blanched & cut into bite-sized pieces
  • 150 g/5oz fresh peas podded
  • 100 g/3½oz frozen soya beans defrosted
  • 100 g/3½oz baby spinach
  • 450 g/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
  • 25 g/1oz hazelnuts, toasted and lightly crushed
  • parmesan shavings, or similar vegetarian hard cheese shavings
  • olive oil, for drizzling

Instructions

1

Heat the butter in a pan, add the garlic and fry for one minute.

2

Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.

3

Add the pasta and a little of the cooking water to the pan and stir to combine.

4

Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.

5

To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.