Ingredients
Ingredients
- 500 g (1 lb 2 oz) fettucine or tagliatelle
- 150 g (5½ oz) asparagus spears, cut into short lengths
- 155 g (5½ oz/1 cup) frozen or fresh broad (fava) beans
- 30 g (1 oz) butter
- 1 celery stalk, sliced
- 155 g (5½ oz/1 cup) fresh peas
- 310 ml (10¾ fl oz/1¼ cups) cream
- 50 g (1¾ oz/½ cup) grated parmesan cheese
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. Meanwhile, cook the asparagus in boiling water for 2 minutes, then lift out and drop into a bowl of iced water.
3. Add the frozen broad beans to the boiling water. Remove immediately and cool in cold water. Drain, then peel. If you're using fresh broad beans, cook them for 2–5 minutes, or until tender. If the beans are young, the skin can be left on, but old beans should be peeled.
4. Heat the butter in a heavy-based frying pan. Add the celery and stir for 2 minutes. Add the peas and cream and cook gently for 3 minutes. Add the asparagus, broad beans, parmesan, and season to taste. Bring to the boil and cook for 1 minute. Add the cooked pasta and toss well.
