Pasta recipes: Laura Santini's asparagus and peas - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pasta recipes Laura Santini’ s asparagus and peas By You Magazine - March 28, 2021 This is all about spring. In fact, that is exactly what Italians call this dish: primavera. Christopher Scholey SERVES 2 60g unsalted butter 1 banana shallot, thinly sliced 1 garlic clove, finely chopped A generous handful (about 100g) of sugar snap peas, trimmed A bunch (about 200g) asparagus, woody ends removed and cut into 2.5cm lengths A handful (about 100g) of frozen peas, defrosted 200g dried pasta or 160g fresh pasta 2 tbsp parmigiano reggiano shavings, plus extra to serve A handful of mint leaves, finely chopped Salt and freshly ground black pepper Put a large pan of salted water on to boil for the pasta. Meanwhile, heat the butter in a heavy-bottomed pan. Toss in the shallot, garlic, sugar snaps, asparagus and peas and sauté for 2-3 minutes to remove the rawness of the vegetables but still keep them vibrant and relatively crunchy. Season and set aside. When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet. Drain the pasta, but keep a cup of the cooking water. Tip the pasta into the buttery vegetables, adding a tiny splash of the retained pasta-cooking water. Add the parmigiano shavings and mint and toss with gusto over a high heat until the pasta is well coated and creamy. Serve with extra freshly ground black pepper and a sprinkle of parmigiano shavings. TIP Try adding shards of crispy fried prosciutto di Parma on top. Now buy the book Our recipes are from Pasta Perfect by Laura Santini, which is published by Ryland, Peters & Small, price £14.99. To order a copy for £11.99 until 11 April, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved