Spring pasta

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  • 500g fusilli pasta
  • 1 bunch broccolini, blanched and roughly chopped
  • 80g peas
  • 500g broad beans, peeled and blanched
  • 1 bunch asparagus, blanched and sliced
  • 1 chilli, sliced
  • 3 garlic cloves, chopped
  • Pecorino, grated to garnish
  • ¼ bunch parsley, chopped
  • 1 lemon zest and juice
  • 1 lemon segments, chopped
  • 100ml chicken stock

Boil the pasta in a pot of salted water until cooked and drain. In a large frypan add a little oil and sauté the chilli and garlic, add the drained pasta stock and toss, add the brocollini, peas, broad beans asparagus. Add the lemon zest and juice lemon segments and parsley and season to taste.