Recipe of The Month – Pasta Verde

Pasta Verde (serves 4)

INGREDIENTS

240g dried pasta (shape of your choosing)
80g asparagus tips (cut into 1 inch pieces)
120g frozen broad beans
120g frozen peas
2tbsp olive oil, plus 1 tsp
1 courgette, sliced
¼ tsp chilli flakes
1 lemon, zest and juice
50g Parmesan, grated
15g butter
10g mint, chopped

METHOD

1. Cook the pasta in a large pan of salted boiling water for eight minutes until al dente. Add the broad beans, peas and asparagus during the last two minutes. Drain, reserving 200ml of pasta water just in case you feel the dish is dry (personal choice, I don’t use it).
   
2. Meanwhile, heat 1 tsp oil in a frying pan over a medium heat and cook courgettes with a pinch of salt for eight minutes, stirring, until golden and softened. Add chilli flakes and cook for one minute. Set aside.
   
3. Combine lemon zest and juice, Parmesan, butter and remaining olive oil in a large bowl with plenty of ground black pepper. Tip in drained pasta and veg, along with half reserved pasta water if needed. Add more if the mixture is dry.
   Stir in mint and serve in bowls, sprinkled with more Parmesan.

ALTERNATIVES

If asparagus is unavailable adjust quantities of frozen beans or peas or use mangetout.
You can use broken dried lasagne sheets as an alternative to pasta shapes.