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Spring Time Pasta

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(serves 8-10)

1 packet cassarecia or fussili pasta

100g peas

1 packet frozen broad beans (outer skin removed) or fresh if available

2 bunches of asparagus cut into 1 in lengths

1 bunch broccolini, chopped

1 tsp chilli flakes

1 zucchini, diced

120g parmesan cheese, grated

olive oil

2 garlic cloves, chopped

¼ bunch parsley, chopped

¼ bunch dill, chopped

1 lemon, cut into thin slices

salt and pepper to taste


Cook the pasta in salted water until tender. Add the asparagus and broccolini and drain, reserving some of the cooking liquid. In a large frying pan heat a little oil and fry the garlic, add the zucchini and sauté for a few minutes, add the peas, broad beans and the chilli flakes. Add the pasta and toss to combine, adding a little cooking liquid if needed. Add the lemon, fresh herbs and parmesan and season to taste.

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