Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
- Serves 4
Nutrition per serving
- 85g unsalted butter
- 1½ tbsp each chopped parsley, mint and chives
- 400g shelled garden peas, about 1¼kg/2lbs 12oz in their pods
- 200g baby carrots, ideally with leaves
- 200g baby or regular sized courgettes
- 200g slim green beans
- 400g tagliatelle
- splash of olive oil
- finely grated zest and juice of 1 lemon
- as much fresh basil as you like
Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.