Pasta Primavera | Vegetable Recipes
- 500 g green vegetables, such as green beans, asparagus, peas, broad beans or a mixture (shelled weight)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 tablespoons white wine
- 400 g ripe tomatoes, skinned, deseeded and chopped
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped basil
- 400 g dried pasta of your choice
- 3 tablespoons freshly grated Parmesan cheese
- 80 g Parma ham, cut Into strips (optional)
- Sea salt and freshly ground black pepper
- Basil leaves, to serve
- #Vegetables need little cooking or adornment if they are young, sweet and fresh. Harvest periods are short, so relish each vegetable in its season and reinvent this recipe as the seasons change.# Prepare the green vegetables. If using asparagus or green beans, trim them and cut them into 2-3-cm lengths. Heat the oil gently in a frying pan. Add the onion and fry gently until softened and translucent. Add the wine and let bubble until evaporated. Stir in the green vegetables and tomatoes, then season to taste. Stir again, cover and cook for 10-20 minutes or until tender. Stir in the herbs, then taste again for seasoning.
- Towards the end of the cooking time for the sauce bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Add the sauce to the pasta, then add the Parmesan and strips of Parma ham, if using. Stir well and serve topped with basil leaves. #Variations# •Try young carrots with spring cabbage, 1 teaspoon crushed juniper berries and 1 teaspoon chopped thyme. •Omit the Parma ham and use 50 g sun-dried tomatoes, thinly sliced, 1 ½ tablespoons capers and 1 ½ tablespoons olives. • Omit the Parma ham and add 1 tablespoon finely chopped anchovies, the finely grated zest of 1 small unwaxed lemon and 1 tablespoon finely chopped parsley.