Pasta Primavea
Over a year ago
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Ingredients
- 2 Carrots
- 4 Spring Onions
- 170g Fresh aspargus
- 80g Mangetout
- 60ml Dry white wine
- 225ml Cream
- 325g Green fettucine pasta or tagilatelle
- To Taste Pepper
- To Taste Salt
Accompaniment
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Description
A great, healthy pasta dish!
Method
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1
1. Cut the carrots into thin matchsticks. Cut shredded onions and asparagus into similar lengths.
2. Blanch vegetables in a small amount of boiling water for 2-3 mins or until just al dente. Drain and set aside
3. Put the wine into a saucepan and quickly reduce by half. Reduce the heat, and pour in cream to thicken gently while the pasta is cooking.
4. When the pasta is nearly cooked, stir the vegetables into cream sauce to heat through. Season with salt and pepper and pour over the drained, cooked pasta.
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