Ingredients
- 500 g (1 lb) pasta
- 1 cup (155 g/5 oz) frozen broad beans
- 200 g (6 1/2 oz) sugar snap peas
- 155 g (5 oz) fresh aparagus spears
- 30 g (1 oz) butter
- 1 cup (250 ml/8 fl oz) cream
- 60 g (2 oz) freshly grated parmesan
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan to keep warm.
2. Cook the beans in a pan of boiling water for 2 minutes. Plunge them into iced water and then drain. Remove and discard the skins from the broad beans, you can usually just squeeze them out, otherwise carefully slit the skins first.
3. Trim the stalks from the peas and break the woody ends from the asparagus spears. Cut the asparagus into short lengths.
4. Melt the butter in a heavy-based frying pan. Add the vegetables, cream and Parmesan. Simmer gently over medium heat for 3-4 minutes, or until the peas and asparagus are bright green and just tender. Season with some salt and pepper. Pour the sauce over the warm pasta and toss to combine. Serve immediately.
