‘a fresh pasta dish using broad beans, asparagus and seasonal vegetables. It also makes an excellent pasta salad’
You will need:
2 tablespoons olive oil
3 tablespoons fresh mixed herbs
a pinch of dried mixed herbs
1 tablespoon lemon zest
150g fresh broad beans
75g fresh spinach leaves
2 kale leaves, steamed and roughly chopped
1/2 cup mascarpone
1/2 cup yoghurt
Salt and pepper
a pinch of stevia
Pecorino cheese to serve
Prepare the vegetables by peeling the broad beans and keep aside.
Steam the asparagus and roughly tear up the spinach leaves.
Chop the fresh herbs finely and keep aside.
In a large pan saute the onion on low heat in a tablespoon of olive oil
Cook on gentle heat and add the dried herbs. Slice the mushrooms and cook with the onions on gentle heat.
Use a hand blender to mix the yoghurt, mascarpone. Season with salt and pepper and add a pinch of stevia. Blend to a smooth paste.
Cook the pasta according to the instructions on the packet. Drain the pasta and keep aside a cup of pasta water.
Add the pasta to the pan with the onions and mushrooms. Stir and add 4 tablespoons of the pasta water. After 2 minutes add the blended mix of yoghurt and mascarpone. Stir into the pasta on gentle heat and if the mixture is too thick, add some more pasta water, a little at a time. Add the spinach leaves, half the asparagus, half the broad beans and half the fresh herbs. Cook for another few minutes then remove from the heat. Mix in the rest of the raw spinach and gently mix in. Place the pasta on a serving dish and then arrange the remaining vegetables and steamed kale leaves on top of the pasta and garnish with the rest of the fresh herbs and spinach. Season with salt and pepper again and serve with grated pecorino cheese.
Filippo Berio Olive Oil is available at Rimus Group
I use fresh vegetables and herbs by Big Fresh Mosta, Barbuto [organic] and Oscar’s Fruit and Vegetables, Paola