This lovely dish is all about Spring, in fact Italians call this combination, Primavera. It’s also a perfect pre-run dish for everyone who has taken up running – full of carbs to keep you fueled and lovely green veg!
60 g/1⁄2 stick butter
1 banana shallot, thinly sliced
1 garlic clove, finely chopped
a generous handful of sugar snap peas, trimmed
a bunch of asparagus, woody ends removed and cut into 2.5-cm/ 1-inch lengths
a handful of frozen peas, defrosted
200 g/7 oz. dried pasta or
160 g/6 oz. fresh pasta
2 tablespoons Parmigiano Reggiano shavings
a handful of mint leaves, finely chopped
salt and freshly ground black pepper
Put a large pan of salted water on to boil for the pasta. Meanwhile, melt the butter in a heavy-bottomed pan.
Toss in the shallot, garlic, sugar snaps, asparagus and peas and sauté for 2–3 minutes to remove the rawness of the vegetables but still keep them vibrant and relatively crunchy. Season and set aside.
When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet. Drain the pasta, but keep a cup of the cooking water.
Tip the hot drained pasta into the buttery vegetables, adding a tiny splash of the retained pasta cooking water. Add the Parmigiano shavings and chopped mint and toss with gusto over a high heat until the pasta is well coated and creamy. Serve with plenty of extra freshly ground black pepper.
TASTY TOPPER crispy fried prosciutto di Parma.
This recipe is from Pasta Perfect.