The sun is out and spring is finally here!
I have been out and about a lot recently. I feel the need to top up with vitamin D after all those long winter months.
My recipe for today is a fresh pasta dish that tastes and looks like spring! Make sure you only use fresh vegetables as canned or frozen have a completely different taste and don't overcook them, they have more flavour if they are slightly crunchy.
- Prep Time : 20 minutes
- Cook Time : 20 minutes
Shell the peas and cook them in salty boiling water for 5 minutes then drain.
Wash and chop the asparagus leaving the tips whole.
Chop the onion finely and stir fry it in a pan until translucent with 3 tbsp of olive oil. Add the asparagus and the peas, salt and pepper to the pan with 1/2 glass of hot water and cook for 10 minutes or until soft.
Add the halved cherry tomatoes and the prawns and continue cooking for a further 3 minutes mixing the ingredients well.
Cook the pasta according to packet instructions in salty water then drain.
Add the cooked pasta to the pan with the vegetables and prawns. Add 2 tbsp of olive oil and stir well over a source of heat it for a minute and serve.
BUON APPETITO! 🙂
I am entering this to Extra Veg with Jo's Kitchen hosting this month on behalf of Fuss Free Flavours and Utterly Scrummy and Simple & in Season with Fuss Free Flavours on behalf of Ren Behan. All the vegetables are fresh and in season in Italy now.
Also this is going to Cook Blog Share with Lucy at Supergolden Bakes.