Zesty spring vegetables (sugo primavera)

Serves 2-3
Prep- 5 mins
Cooking time- 5-10 mins

Ingredients:

Dried pasta suggestion: 200g spaghetti, linguini or tagliatelle
If using fresh pasta: dough made with 200g flour, 2 eggs and pinch of salt

8-10 fresh asparagus spears, woody ends removed
30g salted butter
1 sprig of fresh rosemary, leaves picked
2 large handfuls peas
zest and juice of 1 lemon
fine salt and freshly ground black pepper
extra virgin olive oil, to drizzle
freshly grated Parmesan cheese, to serve

Method:

– Cook the pasta in a large pan of boiling salted water until al dente. About 5 minutes before it’s ready, start the sauce.

– Cut off the asparagus tips and keep to one side. Using a speed peeler, peel the stalks into thin strips. (If you don’t own a speed peeler, use a potato peeler)

– Meanwhile, 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 the lemon juice, a drizzle of olive oil and a little grated parmesan.

Bruschetta

Pea and Avocado Pesto

Preparation time: 10 mins
Serves: 6-8

Ingredients:
2 handfuls of fresh basil
2 handfuls of parmesan cheese (30g)
50g pine nuts
2 handfuls of peas
1 ripe avocado
1 clove garlic
8 tablespoons extra virgin olive oil
Salt and pepper to taste

Method:
Blitz all ingredients together and serve on toasted bread

 

Classic Tomato Bruschetta

Serves: 6
Preparation time: 5 minutes
Chilling time: 20 minutes, or
overnight
Cooking time: 5 minutes

300g fresh heirloom tomatoes (variety of colours)
2 garlic cloves, peeled
8 fresh basil leaves, plus extra to garnish
3 tablespoons extra virgin olive oil, plus extra to drizzle if needed
fine salt and freshly ground black pepper
Balsamic glaze to garnish.
6 thick slices of ciabatta or baguette

Chop the tomatoes into small chunks and place in a bowl with all their juices.
Place the garlic on a chopping board and sprinkle with a pinch of salt. Using the flat side of a knife, squash the garlic, moving back and forth to make a paste. Add to the bowl with the tomato flesh. Tear the 8 basil leaves into small pieces and add to the bowl along with the oil. Stir together and season with salt and pepper.
Marinate in the fridge for at least 20 minutes, or longer, if possible.
Toast the ciabatta or baguette slices until golden. (You can do this using a toaster or drizzle the bread with a little olive oil and brown in a frying pan over a medium heat.)
Spread each slice of bread with a tablespoon of the tomato mixture and garnish with a few basil leaves and drizzle of balsamic glaze.


Garlic, Celery and Lime Bruschetta

Serves: 6
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients
4 large sticks of celery
1–2 garlic cloves, peeled
6 tablespoons extra virgin olive oil, plus extra to drizzle if needed
juice of ½ a lime
fine salt and freshly ground black pepper
6 thick slices of ciabatta or 1 baguette
Method:
Put 3 sticks of celery and the garlic in a food processor and blend to a purée. Scrape into a bowl. Finely chop the remaining stick of celery and leave to one side.
Add the oil and lime juice to the puréed celery. Season, to taste, with salt and pepper and stir together to combine.
Toast the ciabatta or baguette slices until golden. (You can do this using a toaster or drizzle the bread with a little olive oil and brown in a frying pan over a medium heat.)
Spread each slice of bread with a tablespoon of the celery mixture and garnish with a sprinkling of the finely chopped celery.