Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 16

Pasta Primavera

This is a very versatile recipe perfect for using up any fresh vegetables you have in your fridge. Try using samphire, courgette or sliced Brussels sprouts! Just make sure any dense veg you substitute are grated or cut small to accommodate the cooking time of the pasta.

MAIN INGREDIENTS

500ml (17fl oz) water (or use stock and leave out the stock cube)

500ml (17fl oz) whole milk

300g (10½oz) linguini, broken in half

1 stock cube

1 bunch of fresh basil, chopped

1 onion, chopped

1 bunch of asparagus, chopped

10 (or so) mushrooms, sliced

4 garlic cloves, minced

2 tablespoons olive oil

squeeze of lemon juice

salt and pepper, to taste

FINISHING TOUCHES

150g (5oz) frozen peas

fried pancetta (which can be fried first in the same pot and then removed and set aside), Parmesan cheese, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Once the pasta is al dente (approximately 15 minutes after boiling), stir in the frozen peas and cook until all the liquid is absorbed. Garnish and serve.

Pasta Primavera