Mr Rigg and I have had a lovely weekend with my family. Yesterday before we left my mom and I made a delicious pasta dinner using green spring inspired vegetables. Simply dreamt up with the ingredients we had. Here’s how we made it…
Spring vegetable pasta
2 small to medium leeks
Half a bunch of asparagus
Small bowlful of frozen peas
2 handfuls of shelled broad beans
2 spring onions
Long thin pasta for two
2 rashers of bacon (optional)
Parmesan to serve
Butter, olive oil, salt and pepper
Melt a generous knob of butter in a saucepan. Finely slice the leeks and saute in the butter until soft. You can also add a couple of teaspoonfuls of the pasta cooking water. Season with salt and pepper.
If you are having bacon, cut it into small pieces and fry until crispy.
Put on a pan of boiling salted water and cook the pasta accordingly. About 3-5 minutes before the pasta is ready, add the broad beans and peas. Slice the asparagus diagonally into small slithers and add them to the pasta, peas and beans to cook for a few minutes.
Slice up the spring onions and add to the leeks.
When the pasta and vegetables are cooked, drain the water and tip the pasta into the pan with the leeks. Stir well, add a little olive oil and season to taste if needed. Add a little more butter if the pasta is a little dry.
Eat the pasta topped with crispy bacon and shards of Parmesan and a drizzle of extra virgin olive oil.
Better looking photos thanks to the little sister’s camera!