A quick and easy pasta recipe, which uses fresh asparagus and other green vegetables
May is the English asparagus season, when fresh green asparagus spears appear for a short time in the shops. This recipe tastes best when made with fresh, locally grown asparagus – as the flavour is finest when it’s cooked within 24 hours of being picked. It’s a light, simple dish – ideal for springtime suppers. You can use your favourite pasta shape – you don’t have to stick to fusilli.
Fusilli with Green Vegetables
- Ingredients: (for 4 people)
- 225g/8oz dried fusilli (or use fresh pasta - which takes less time to cook)
- About 225g / 8oz asparagus spears (or tips)
- About 115g / 4oz green broccoli florets - sliced
- 2 courgettes – sliced
- 115 g/ 4 oz mangetout
- 25g / 10z butter
- 4 tbsp of single cream or crème fraiche (optional)
- Grated nutmeg
- 2 tbsp chopped fresh parsley (flat leaved is best)
- 2 tbsp grated Parmesan cheese
- Salt and black pepper for seasoning
Method:
- Cook the dried pasta in boiling water according to instructions on the pack. It will probably take around 9-10 minutes. It is done when it is al dente – firm to the bite. When it’s ready, drain, then return it to the saucepan and keep it warm.
- Steam the broccoli, courgettes, asparagus and mangetout over a pan of boiling water until they are tender – but not soggy - al dente like the pasta. It will probably take about 3-5 minutes – but you might need to allow longer if you’ve used thick asparagus spears, or thick slices of broccoli. Allow less time for fine, new asparagus tips (about 2 minutes for them).
- When the green vegetables are ready, remove them from the heat, shake off any excess water and refresh in a quick blast of cold water. Keep the water above which they were boiled – you’ll use it in a minute.
- Melt the butter in a pan over a medium heat, then add the steamed vegetables together with about 3 tbsp of the saved water (which will contain nutrients from the vegetables). Stir the mix, then add the cream if you wish and stir it in, then heat gently. Season with salt, black pepper and nutmeg.
- Now pour this vegetable mix over the warm pasta, add the chopped parsley. You can transfer it to a warmed serving dish, and sprinkle the grated parmesan on the top. Drizzle with a little good olive oil.
- Serve with a green salad – and some fresh, sliced tomatoes.
- You can vary the recipe by substituting fresh (or frozen) peas, omitting the parsley, or by adding more Parmesan.
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Recipe for Spring vegetable risotto
The copyright of the article Quick Italian Vegetable Pasta in Italian Pasta is owned by Rebecca Ford. Permission to republish Quick Italian Vegetable Pasta must be granted by the author in writing.
