Our zesty spring pasta is a great staple meal for the whole family and peeling is a useful skill that even little children can learn! A great recipe to cook taking less than 5 mins to prepare and full of flavour and colour.
Ingredients
8–10 fresh asparagus spears, woody ends removed
1 sprig of fresh rosemary, leaves picked
2 large handfuls peas
zest and juice of 1 lemon
30g salted butter
Fine salt and freshly ground black pepper
extra virgin olive oil, to drizzle
freshly grated Parmesan cheese, to serve
METHOD
If using using dried pasta, cook it in a large pan of boiling salted water according to packet instructions. About 5 minutes before it’s ready, start the sauce.
CUT off the asparagus tips and keep to one side.
PEEL the stalks, using a speed peeler, into thin strips. (If you don’t own a speed peeler, use a potato peeler.)
MELT the butter in a large frying pan. When it starts to bubble, add the rosemary leaves and cook for about 2 minutes, until they start to crisp up.
ADD the asparagus tips and strips to the frying pan along with the peas and lemon zest.
STIR together and season with salt and pepper.
USING tongs, transfer the pasta to the pan and mix to coat in the sauce.
SERVE with a squeeze of lemon juice, a drizzle of olive oil and a little grated Parmesan.
Ingredients
8–10 fresh asparagus spears, woody ends removed
1 sprig of fresh rosemary, leaves picked
2 large handfuls peas
zest and juice of 1 lemon
30g salted butter
Fine salt and freshly ground black pepper
extra virgin olive oil, to drizzle
freshly grated Parmesan cheese, to serve
