Creamy Spring Pasta

PREP TIME: 20mins

COOKING TIME: 20mins

Creamy Spring Veggie Farfalle 🌱- Celebrating spring with my favourite ingredients, organic broad beans & asparagus. This is the quick and easy weeknight supper I crave when we are kinda in-between seasons.

With delicate quick cooking veggies like broad beans, beans, mangetout and asparagus we want them to cook quickly but we also want the cooking process to stop quickly thus maintaining the beautiful colour and crunch (and nutrients).

Serving Suggestion:

Serves 4 with leftovers.

Ingredients:

  • 130g leeks, a small bunch, white parts chopped
  • 1 cup podded broad beans
  • 2 small bunches asparagus, woody bottoms removed
  • 2 cloves garlic, thinly sliced
  • 1 small chilli, deseeded, finely chopped
  • 100g washed english spinach
  • 50g parmesan grated
  • 150ml fresh cream
  • 2 tbspn soft herbs, basil, tarragon, parsley would work
  • lemon zest
  • 400g farfalle pasta
  • bowl of ice cold water
  • olive oil
  • lots of salt & pepper

Method:

  1. Bring a large pot of salted water to the boil (enough to boil the pasta in) – add the asparagus, cook for 3min remove and place in the ice water. Drain and cut as desired.
  2. Next add the broad beans, cook for 3 min – remove and place in the ice water. Remove the outer skin of the broad beans by making a small hole and popping the bean out gently. I always double pod. Drain the water, keep veggies aside.
  3. You can now add the pasta to the boiling water (top up with some water if needed).
  4. Heat a good glug of olive oil in a saucepan, add the leeks and cook until soft, add the garlic and chilli and stir until fragrant.
  5. Add the spinach, stir until the spinach is soft.
  6. Add the cream and season well with salt & pepper, parmesan and some lemon zest. Keep warm
  7. Cook pasta until al dente, drain.
  8. Add the pasta to the cream sauce and stir to coat. Add the broad beans and asparagus. Season again and sprinkle with fresh herbs & lemon zest.
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