Also Suitable for Vegetarians
Ingredients Serve 4:
225g/8oz trimmed asparagus
115 g/4oz/1 cup broccoli florets
115 g/4oz baby leeks
115 g/4oz 2 cups fresh or frozen peas
40g/1 1/2 oz/3 table spoon butter
1 chopped Shallot
1 small fennel bulb
45ml /3 table spoon chopped fresh mixed herbs
such as parsley, thyme and sage
300ml / 1/2 pint/ 1 1/4 cups double cream
350g / 12oz dried penne pasta
Salt and ground black pepper
freshly grated Parmesan cheese, to serve.
How to Cook 20 minutes dish: Pasta & Spring Vegetables
-Cut the asparagus and leeks diagonally into 5cm/2inc lengths.
Divide the broccoli florets into tiny sprigs.
Trim the fennel bulb and cut it into wedges.
-Boil the above mentioned vegetables in salt water until just tender. Remove and place in a bowl.
-Boil pasta in bowling salt water until just tender. Drain well and place in a bowl.
Melt butter in a pan and add the chopped shallot and stir from time to time, until the shallot is softened but not browned.
Pour the herbs and cream in while stirring and cook for a few minutes until it is slightly thickened.
Add the boiled pasta and vegetables to the cooked herbs/cream in butter.
Toss gently and season with black pepper.
Best served immediately with a generous sprinkling of freshly grated Parmesan.
Source: Recipe & pictures from The Ultimate 30 Minute Cookbook by Jenni Fleetwood