Pasta Alla Primavera
|Tagliolini||1 Pound (Tagliarini, Green If Available, 500 Gram)|
|Asparagus spears||12 (Young Tender)|
|Shelled peas||7 Ounce (Fresh, 200 Gram, The Smaller The Better)|
|Small shelled broad beans/Fine green beans||7 Ounce (200 Gram, Fava Beans)|
|Black pepper||To Taste|
|Butter||1 Ounce (30 Gram, 2 Tablespoon)|
|Double cream||1⁄3 Pint (200 Milliliter, 1 Cup Heavy Cream)|
|Freshly grated parmesan cheese||2 1⁄2 Ounce (60 Gram)|
Cook each vegetable separately in a small quantity ofboiling salted water.
It is better to slighdy under-cook because the vegetables must remain crisp and a good green colour.
Drain and plunge immediately into cold water.
Cut the asparagus (the tender part) into 2 cm/ 3/4 inch lengths.
Remove the outer skin of the shelled broad beans.
If you are substituting green beans, cut them into small lengths.
Heat the water for the pasta.
Melt the butter in a small pan and as you add the pasta to the water add the various green vegetables to the butter.
Stir for 2 minutes, then add the cream and pepper to taste and heat gendy.
Drain the pasta and turn into a warmed serving dish.
Toss thoroughly with the freshly grated cheese, then add the vegetables and cream.
Stir to distribute the vegetables evenly and serve at once.