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Article: Capri lemon pasta with peas, broad beans and asparagus
- Article from:
- The Independent (London, England)
- Article date:
- April 9, 2009
- Author:
CopyrightCopyright 2009 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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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 ...