|
115 g
115 g
225 g
1
115 g
40 g
1
45 ml
30 ml
350 g
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broccoli
florets
baby leeks
asparagus
fennel
bulb
fresh or
frozen peas
butter
shallot,
chopped
chopped
fresh mixed herbs, such as parsley, thyme and sage
double
cream
dried
penne pasta
salt and
black pepper
freshly
grated Parmesan cheese, to serve |
Method :
- Divide the broccoli florets into tiny sprigs.
- Cut the leeks and asparagus diagonally into 5 cm lengths
- Trim the fennel bulb and remove any tough outer leaves.
- Cut into wedges, leaving the layers attached at the root ends so
the pieces stay intact.
- Cook each vegetables separately in boiling salted water until
just tender - use the same water for each vegetable.
- Drain well and keep warm.
- Melt the butter in a separate pan, add the chopped shallot and
cook, stirring occasionally until softened, but not browned.
- Stir in the herbs and cream and cook for a few minutes, until
slightly thickened.
- Meanwhile, cook the pasta in boiling salted water for 10 minutes
until al dente.
- Drain well and add to the sauce with the vegetables.
- Toss gently and season with plenty of pepper.
- Serve the pasta hot with a sprinkling of freshly grated
Parmesan.
Serves 4
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Learn how
to cook Vegetarian Recipes
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