Special Diet

  • 300 g (10 oz) dried tagliatelle
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 shallots, chopped
  • 125 g (4 oz) shelled fresh peas
  • 125 g (4 oz) fresh young broad beans, shelled
  • 125 g (4 oz) asparagus, trimmed
  • 125 g (4 oz) spinach, chopped
  • 150 ml (¼ pint) whipping cream
  • 75 g (3 oz) Parmesan cheese, freshly grated
  • handful of mint leaves, chopped
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat the oil in a saucepan over a medium heat, add the garlic and shallots and cook, stirring, for 3 minutes. Add the peas, beans, asparagus and spinach and cook, stirring, for 2 minutes. Stir the cream into the vegetables and simmer for 3 minutes.

Drain the pasta thoroughly, then add to the vegetable mixture and season well with salt and pepper. Add the Parmesan and mint and toss thoroughly with 2 spoons. Serve immediately

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