Friday, September 3, 2010

The pasta of spring

How many times can one welcome Spring?  First we had GLAMB and now it’s time for spring pasta or Pasta Primavera - a quick and simple 15 minute bowl of spring freshness and goodness.
I’ve used new season’s asparagus, the smallest zucchinis I could find, crunchy snow peas as well as broad beans. I do love broadbeans: the fresh variety is in season from spring right through to mid-summer but sometimes can be difficult to find. If you are lucky to find them, remember to double peel, ie remove the beans from the long pods, then blanch in boiling water for a few minutes, then run under a cold tap before peeling away the second layer of skin around the bean. Use your fingers to pop the bean out. This is a great job for the kids. If you can’t find fresh broad beans, frozen are just as good. But again, I recommend peeling away (or popping!) the skin surrounding the bean.

The sauce is the perfect foil to the fresh vegetables, based on egg and freshly grated parmesan as in pasta carbonara, with the addition of warm milk (or cream if you are feeling decadent) and freshly grated parmesan. Easy. Dinner in 15 minutes. I couldn’t be happier. And Kerri-Anne really tucked in during the commercial break!

Click here for the recipe on my main site.

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