Pasta with Spring Vegetables

   

Meals I put together in a spontaneous manner are often my best, like this easy pasta dish that cries out 'Spring!'  At the shops, asparagus in the peak of their season have caught my eye.  Broad beans are just starting to make their appearances and snow peas are fresh and plentiful.  I grabbed a handful of each and headed home with an idea of using them for a light and delicious supper.  After double podding the broad beans I found some pasta in the cupboard and got them cooking.  When they are almost done, I tossed the asparagus and frozen peas in to blanch.  Drained everything, put them back into the pan together with the broad beans and stirred in some green pesto for flavour (and colour).  Finished with grated Parmesan cheese and thin strips of crunchy snow peas on top.  I used my favourite parsley pesto in this recipe.  Shop bought pesto is also good.     

Serves 2

INGREDIENTS

• 130g / 4½oz asparagus
• 70g / 2½oz broad beans, fresh or frozen
• 70g / 2½oz  snow peas
• 70g / 2½oz frozen green peas
• 170g / 6oz dried fusilli pasta
• 4-5 tablespoons green pesto
• 2 tablespoons grated Parmesan cheese
• sea salt
• freshly ground black pepper

METHOD

1. Snap off the woody ends of the asparagus and slice into 3 sections.
2. With a sharp knife, trim ends and remove the thin string from one side of the snow pea.  Slice lengthways into thin strips.
3. Remove broad beans from their outer pods (unless you are using frozen broad beans). Cook the inner pods in a saucepan of boiling water for 2 minutes.  Drain and refresh under cold water, then gently squeeze the beans out from their casings.
4. Bring a medium saucepan of water to boil with a good pinch of salt.  Add fusilli and cook according to package directions until they are al dente (tender but firm with a little bite).
5. Add asparagus and green peas.  Let them blanch in the boiling water for 1-2 minutes until heated through.  Drain the pasta and the vegetables in a colander and retain 2 tablespoons of the cooking water. 
6. Return the pasta and the vegetables (including the broad beans which have been cooked separately) to the saucepan.  Stir in the pesto and the reserved pasta water.
7. Sprinkle Parmesan cheese on top.  Add salt and pepper to taste.  Garnish with snow peas. 

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