Jo Pratt's Spaghetti Primavera
Over a year ago
2,391 views
Ingredients
- 175g frozen broad beans. defrosted
- 150g fresh green beans. trimmed
- 175g frozen peas. defrosted
- 50g butter
- 1 fennel bulb. thinly sliced
- 2 cloves of garlic. crushed
- Pinch of saffron
- 300ml double cream
- 50g finely grated Parmesan cheese. plus extra for serving
- 2 tbsp roughly chopped parsley or chives
- 500g dried spaghetti
Accompaniment
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Description
Take care not to overcook the green beans, as they are much nicer when they still retain a little crunch
Method
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1
Bring a pan of boiling salted water to the boil. Cook the spaghetti for the time according to the packet. A few minutes before the end of the cooking time, add the broad beans, peas and green beans.
Melt the butter in a large sauté pan or frying pan. Add the fennel, garlic and saffron, then sauté for about 10 minutes until softened but not coloured. Add the cream and Parmesan, then season with salt and pepper. Allow to simmer for a couple of minutes.
Drain the pasta and green vegetables, reserving a couple of tablespoons of the pasta cooking water. Tip the pasta, vegetables and cooking water into the creamy fennel and toss to coat the pasta in the sauce.
Divide between 6 warmed bowls or plates and serve straight away with extra Parmesan cheese.
Chef's Tips
If the broad beans have tough skins, cook in boiling water and squeeze out of the skins before using.
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