Tuesday, April 14, 2009

Spring Vegetable Pasta

This recipe doesn't count as part of the resolution, as I've been making it since sometime last year. But it's very nice - with delicate fresh flavors - and perfect for the season, so thought it should be shared.

The Recipe: Spring Vegetable Pasta
Another book from the Dairy Diary series, called Hearty & Healthy.
  • 8 oz pasta (e.g. penne, twists, or bows) [8oz for 4 people might be a little on the light side, I do 5 oz for 2 of us]
  • 8 asparagus spears, woody ends trimmed and cut into 2 in lengths
  • 4 oz peas (fresh or frozen)
  • 4 oz spinach, washed and drained, and torn into strips
  • 1 tbspn capers, rinsed and chopped if large
  • 1 tsp lemon juice
  • Handful mint leaves, shredded
  • Handful basil leaves, shredded
  • 5 tbspn half fat creme fraiche [we can only get full fat, oh well!]
  • 3 tbspn toasted pine nuts (To toast: Heat small frying pan, add pine nuts and stir over medium heat until evenly colored. Don't walk away from them!)

Serves 4

1. Add the pasta to a large pan of boiling water. Stir well and when it comes back to the boil, cook for 5 mins. Add the peas, bring back to the boil and add the asparagus, then simmer for another 3-4 mins until the pasta is just getting tender.

2. Drain the pasta and vegetables well. Put the spinach in the pasta pan and tip the pasta and vegetables on top. Stir gently so that the spinach starts to wilt.

3. Stir in the creme fraiche, capers, and lemon juice, and add seasoning to taste, keeping the pan over a low heat for a couple of minutes to heat everything through. Add the shredded mint and basil leaves.

4. Spoon the pasta mixture into hot serving dishes and sprinkle with pine nuts. Serve immediately while hot.


Hmmm - can't think of anything.


Pasta in the spring evening sunshine -aaah...