Garganelli with Spring Vegetables (serves four)
· 1 bunch of organic asparagus, about 350g/12oz
· 4 young organic carrots
· 1 bunch of organic spring onions
· 130g/4 ½ oz organic shelled fresh peas
· 350g/12oz/3cups dried garganelli
· 60ml/4tbsp extra virgin olive oil
· A few organic sprigs of fresh flat leaf parsley, organic mint and basil, organic
leaves stripped and chopped
· Sea salt and ground black pepper
· Fresh organic Parmesan cheese or premium organic Italian-style vegetarian
cheese
To serve:
1. Trim off and discard the woody part of each asparagus stem, then cut off the tips on the diagonal. Cut the stems on the diagonal into 4cm/1 ½ in. pieces. Cut the carrots and spring onions on the diagonal into similar-size pieces.
2. Plunge the carrots, peas, asparagus stems and tips into a large pan of salted boiling water. Bring back to the boil, then reduce the heat and simmer for 8-10 minutes, until tender.
3. Meanwhile, cook the pasta in salted boiling water for 10-12 minutes, or according to the instructions on the packet, until just tender.
4. Drain the asparagus, carrots and peas and return them to the pan. Add white wine, olive oil and salt and black pepper to taste, and then gently toss over medium to high heat until the wine has reduced and the vegetables glisten with the olive oil.
5. Drain the garganelli and tip it into a warmed large bowl. Add the vegetables, spring onions and sprigs of fresh herbs and toss well. Divide the pasta among four warmed individual plates and serve immediately, with freshly grated cheese.
