This quick and easy pasta dish is a lovely way to welcome spring! The sauce is based on that for pasta carbonara but with the addition of milk to the eggs and parmesan which form the sauce. However for a bit more decadence, you can substitute cream for milk.
Preparation and Cooking Time: 10 – 15 minutes
500g Spaghettini or Linguine
1kg fresh broad beans or 250g frozen broad beans, double peeled
1 tablespoon (20ml) olive oil
2 cloves garlic, finely chopped
1 bunch (170g) asparagus, in 5cm lengths, tips separate
3 small (270g) zucchini, sliced lengthwise
100g sugar snap or snow peas, trimmed
100ml milk or cream, warm
¼ cup (20g) freshly grated parmesan
2 tablespoons basil leaves, shredded
- Bring at least 4 litres salted water to the boil in a large pot over high heat. Add pasta and stir occasionally as water returns to the boil.
- Bring a small saucepan of water to the boil over high heat. Add fresh or frozen broad beans and cook for 4 minutes or until tender. Drain well and peel the outer shell as well as the inner skin (if fresh) or just the inner skin (if frozen). Set aside.
- Warm olive oil in a small frying pan and gently cook the garlic but do not brown.
- When pasta is 5 minutes away from being cooked (check instructions on packet) add the asparagus stems to the pasta pot. After 2 minutes add asparagus tips, zucchini and sugar snap or snow peas and cook for a further 3 minutes. Have a large serving bowl, warm and ready.
- Meanwhile in a separate bowl beat eggs then whisk in milk (or cream for a richer dish). Stir in garlic and parmesan and season with salt and pepper.
- Drain pasta and vegetables and place in the serving bowl. Add reserved broad beans, pour over egg mixture and toss to coat the pasta and vegetables. Top with shredded basil and serve immediately.
Lyndey’s Note: You can use fresh pasta, however due to the shorter cooking time, the vegetable cooking times should be adjusted; you’ll probably have to add the asparagus stems to the boiling water with the fresh pasta.
Wine: Try a fresh, summery wine with these fresh, summery flavours, like a sauvignon blanc or semillon/sauvignon blanc blend.