Creamy Spring Pasta w Asparagus & Sundried Tomatoes

Its – S P R I N G – finally!

A lovely and delicious family friendly mid-week meal that takes less than 30 minutes to cook thanks to quick cooking spring vegetables.

A true celebration of spring with beautiful organic vegetables from my organic vegetable box delivery cooked in a parmesan infused creamy sauce.

Getting Ahead: The sauce can be made one day ahead and the pasta dish makes lovely leftovers the following day gently reheated.

Seasonal Swaps: You can add all sorts of baby vegetables to the pasta dish, sugar snaps, courgettes, baby spinach and fine green beans will all work well. You can use basil instead of parsley.

Serves 4

I love the addition of toasted breadcrumbs to the pasta for texture.

• 400g pasta of choice
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon fine salt
• 1 small bunch spring onions, finely sliced
• 1 bunch asparagus, woody base removed, stems finely cut, spears reserved
• 1 cup mange tout, finely sliced
• 150g broad beans, cooked and double podded
• 1 cup fresh peas (or frozen)
• 1/4 cup sun-dried tomatoes (the ones in a jar)
• 1/2 cup freshly grated parmesan cheese
• 250ml single cream
• 10g parsley, finely chopped
• salt & pepper
• garnish: pea shoots (opt) & lemon zest

1. Bring a large pot of well salted water to the boil and cook the pasta according to the packet instructions or perfectly al dente.
2. Meanwhile, heat the oil in a medium saucepan, add the spring onions, mange tout, asparagus and the garlic, cook for 5 minutes. Add the salt and a generous grinding of pepper.
3. Add the cream, sun-dried tomatoes and half of the parmesan cheese , stir and bring to a simmer for 2 minutes.
4. Add the peas and broad beans and simmer for 5 minutes. Taste and season.
5. Drain the pasta and pour the pasta into the cream sauce, stir to combine.
6. To serve, add the pasta to bowls and top with the remaining parmesan, parsley and some more black pepper. Garnish with the peas shoots and lemon zest if using. Enjoy!