Ingredients
75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus
Asparagus
tips
170g peas
Peas
(use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks, trimmed and sliced
1 tbsp olive oil
olive oil
, plus extra to serve
1 tbsp butter
Butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan
Parmesan
(or vegetarian alternative), shaved, to serve
Method
Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
75g young broad beans (use frozen if you can't get fresh)
2 x 100g pack asparagus
Asparagus
tips
170g peas
Peas
(use frozen if you can't get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks, trimmed and sliced
1 tbsp olive oil
olive oil
, plus extra to serve
1 tbsp butter
Butter
200ml tub fromage frais or creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan
Parmesan
(or vegetarian alternative), shaved, to serve
Method
Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.