This recipe epitomises the taste of spring. It's al dente green vegetables and pasta with a simple oil dressing.
Yield: 6 servings
I'd suggest making this dish when the asparagus is in season locally, because the imported asparagus doesn't quite cut it for this recipe. You could of course use fresh peas as well, but frozen petit pois work perfectly. This pasta dish relies entirely on the taste and quality of its ingredients.
This is traditionally served with Parmesan cheese, but that is not suitable for vegans and often not suitable for vegetarians.
|Per 100g||Serving (194g)|
|of which saturates||0.81g||1.6g|
|of which sugars||2.3g||4.5g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.