Zesty spring vegetables (sugo primavera)

/ 9 May 2016

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


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


– 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.