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Spring Pasta

Spring is great because it brings us the first arrival of summer vegetables. For a veg box scheme, these have probably been grown under-cover or in sheltered spots in warmer counties.

Cooking them lightly and serving them with pasta is a delicious way to enjoy the first signs of summer. This recipe is quick and easy and only uses one pan - always a bonus...

Ingredients

Serves 4

Enough pasta for 4 people

500g vegetables, selected from the following:

Carrots
Courgettes
Asparagus
Young broccoli or sprouting broccoli
Mange tout
Early French beans (green beans)

100g Kidney beans (already cooked)
150ml double cream
100g Blue cheese (optional)
Salt & pepper to taste

Method

Wash the veggies and cut to bite-sized pieces.
Bring a large pan of water to the boil and add the pasta. After a couple of minutes, add the carrots, if using.
Add the asparagus 5 minutes before the end.
Add the mange tout, French beans and courgettes 4 minutes before the end.
Add the broccoli and kidney beans 2 minutes before the end of the pasta cooking time.
Drain the pasta and veggies in a colander. Meanwhile, use the hot pan to warm through the cream and melt the cheese. Season with salt and pepper to taste.
Mix the pasta with the sauce and serve immediately.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Spring Pasta

Experiment with your own mix of vegetables, using whatever's in your veg box.

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Ratings & Reviews

Rating	Comments
7/10	ok but tried it again with a plain white sauce (butter flour milk salt pepper) with some cheese and frech herbs in (tasted much better)

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