Pasta primavera

Name: Pasta primavera
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 egg yolks; 1 tablespoon shredded fresh mint; 12 spring onions or baby leeks, cut into 5 cm (2 inch) lengths; 50 g (1¾ oz) Parmesan, freshly grated; 100 g (3¼ oz) baby peas; 12 pearl or pickling onions; 500 g (1 lb) fresh spaghetti; 500 ml (16 fl oz) vegetable stock; 12 asparagus tips, cut into 5 cm (2 inch) lengths; 2 tablespoons chopped fresh flat-leaf parsley; 25 g (¾ oz) unsalted butter; 200 ml (6½ fl oz) thick (double) cream; 12 baby carrots, cut into 5 cm (2 inch) lengths; freshly grated Parmesan, to serve; 25 g (¾ oz) shelled broad beans

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

Bursting with the fresh flavours of spring vegetables and the delicate taste of parsley and mint, this pasta dish is a truly wonderful way of celebrating the arrival of spring.

Ingredients

500 ml (16 fl oz) vegetable stock
12 spring onions or baby le

Europe
Italy
Main course
Pasta
Spring
Mediterranean
Vegetarian

Method

Fill a pan with the vegetable stock and bring to the boil. Cook the vegetables in batches in the stock, until they are just cooked or al dente. Remove the vegetables from the stock with a slotted spoon, refresh with cold water and set aside. Retain the stock and keep warm.
Bring a large pan of salted water to the boil. Add a splash of oil to stop the pasta