Skip to main content

Pasta with Spring Vegetables and Cream Sauce

3oz young asparagus, trimmed
3oz baby carrots, trimmed
2oz shelled broad beans
2oz sugar snap peas
2oz unsalted butter
2 shallots, peeled and chopped
3oz courgettes, diced
7 fl oz double cream
salt and pepper
4 tbsp freshly grated parmesan cheese

1lb fresh pasta
sprig of basil

cut the asparagus into short lengths. blanch in lightly salted boiling water for 2 min. drain and refresh in cold water, then drain again.

slice baby carrots in half. cook in lightly salted boiling water for 2-3 min or until almost tender. drain and refresh in cold water, then drain again. blanch the broad beans for 3 min and the sugar snap peas for 1 min. refresh in cold water and drain.

melt the unsalted butter in a large pan and gently sauce the shallots for 5 min. add the courgettes and salute for a further 1 min. add all the drained, refreshed vegetables to the double cream and cook gently, stirring, for 5-8 min or until the cream has reduced slightly.

meanwhile cook the pasta in plenty of salted boiling water for 1-2 min or until "al dente". drain thoroughly then add to the vegetable and cream sauce. add seasoning to taste with the grated cheese. heat through gently for r1 min min and garnish with a sprig of basil.
Labels:

Comments

Post a Comment

Popular posts from this blog

Smitten Kitchen's Salted Chocolate Chunk Cookies

Yield: Approximately 18 to 24 cookies 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature 2 tablespoons (25 grams) granulated sugar 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful) 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups (220 grams) all-purpose flour 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Flaky sea salt, to finish Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scr...
Post a Comment
Read more

Peanut Butter Energy Bites

1 cup rolled oats 1 cup rice krispies cereal 1/2 cup ground flax seeds 1/4 cup + 2 tablespoons honey 1/4 cup + 1 tablespoon all natural peanut butter 1/4 cup peanut butter powder pinch of salt 1 teaspoon vanilla Directions: Place all ingredients into a large bowl and stir with a rubber scraper until all ingredients are moist and sticky. Using a small cookie scoop, portion out energy bites into even balls. Roll between your lightly greased fingers, pushing ingredients towards themselves to form an even, tight ball. Place onto wax paper and continue this process until all energy bites are formed. Serve at room temperature or refrigerate and store in an air tight container for up to one week.
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more