Article: Capri lemon pasta with peas, broad beans and asparagus

The Life Kitchen

TO SERVE 4

300ml double cream

juice and finely grated zest of 2 lemons

a bunch of asparagus

450g fresh broad beans, podded (or 160g frozen)

400g fresh pasta (such as linguine, tagliatelle or

spaghetti)

450g fresh peas, podded (or 160g frozen)

4 tablespoons mascarpone

80g Parmesan cheese, grated

a small bunch of basil, torn

salt and black pepper

This is a simple dish, yet perfectly balanced and bursting with flavour, and this is my interpretation of it, simplified to make a sofa supper within minutes. You can vary the vegetables, or omit them altogether.

If you only have dried pasta, just cook as directed on the packet, adding the vegetables three minutes before the end of ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!