Pasta with Asparagus and Peas
A perfect spring pasta dish, made in minutes. Also delicious with the first broad beans or courgette in summer. If you don’t have fresh peas, use the best quality frozen peas.
SERVES
4
PEOPLE
COOKING TIME
20
MINUTES
Ingredients
250g asparagus
200g tagliatelle
200g peas
5g fresh mint leaves
10g fresh parsley leaves
300ml double cream (not single)
30g butter
2 tbsp extra virgin olive oil
75g Parmesan (keep
25g for grating before serving)
Flaky sea salt and
freshly ground black pepper
Lemon zest
Method
Bring two saucepans of water to the boil. Salt the large pan generously, the smaller one slightly less.
Trim the asparagus ends. Cut the spears into short lengths (about 3cm) at an angle.
When the water in the large pan is boiling, add the pasta and let it cook for 8-9 minutes or until al dente.
Add the asparagus to the smaller pan and let it cook for 5-6 minutes until almost tender, then remove with a slotted spoon, set aside.
Bring the water back to the boil and tip in the peas, 2-3 minutes should be enough.
Finely chop the mint and parsley. Drain the peas and add to the asparagus.
Drain the pasta lightly. Pour the cream back into the saucepan, bring to the boil and reduce by half.
Add the butter and olive oil, tip back in the pasta, add the peas and asparagus and herbs. Stir in the Parmesan, season generously with flaky sea salt and freshly ground black pepper.
Taste and serve immediately in shallow bowls. with a little grating of lemon zest and Parmesan.
