Penne primavera

Penne primavera


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About this recipe: This classic Italian pasta dish is traditionally made with young spring vegetables from the garden. But you can make it with any vegetables available.

Elaine Russell

Serves: 4 

  • 350g penne or other pasta shapes
  • 250g asparagus
  • 250g French beans, cut into 5mm lengths
  • 220g fresh peas
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 110g chopped button mushrooms
  • 1 tbsp plain flour
  • 250ml dry white wine
  • 2 tbsp cream
  • 2 tbsp chopped mixed fresh parsley and thyme leaves
  • 4 fresh sage leaves, shredded
  • pepper to taste

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Cook the pasta in a large saucepan of boiling water according to the packet instructions. Drain well.
  2. While the pasta is cooking, cut the asparagus into 4cm lengths, keeping the tips separate. Drop the pieces of asparagus stalk, the green beans, and peas into a saucepan of boiling water. Bring back to the boil and cook for 5 minutes. Add the asparagus tips and cook for a further 2 minutes. Drain thoroughly.
  3. Heat the oil in a saucepan. Add the onion and cook for 3–4 minutes or until softened. Add the garlic and mushrooms, and continue to cook, stirring occasionally, for 2 minutes.
  4. Stir in the flour, then gradually pour in the wine and bring to the boil, stirring constantly. Simmer until the sauce is thickened. Stir in the cream and herbs with pepper. Add the vegetables to the sauce and heat through gently for 1–2 minutes, without boiling.
  5. Divide the pasta among four serving bowls and spoon the sauce over the top. Serve immediately.

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