Linguine with Zesty Spring Vegetables

By Al.E

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Parmentier de Confit de Canard

Vegetable Supercurry

Ingredients

300g dried linguine or tagliatelle
30g butter
1 sprig rosemary, picked
8-10 spears asparagus
2 large handfuls green peas
Zest and juice of 1 lemon
Extra virgin olive oil
Fresh parmesan, to serve
Salt and pepper

Details

servings 2
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Cook the pasta in a large pot of boiling water.

Step 2

Chop the heads off the asparagus (but don’t throw them away). Using a speed peeler, finely peel the asparagus stalks into thin strips.

Step 3

Melt the butter in a medium-sized frying pan, and when it starts to bubble add the rosemary, cooking until lovely and crispy.

Step 4

Add the asparagus strips and heads to the pan along with the fresh peas and lemon zest. Season to taste with salt and pepper.

Step 5

Once the pasta is cooked using tongs add the pasta to the saucepan and mix together.

Step 6

Serve in a bowl with a squeeze of lemon juice, drizzle of olive oil and a fine grating of parmesan cheese.

Instead of asparagus or peas try thinly sliced carrots and courgettes - the key is to use a speed peeler to get very thin ribbons.

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