Springtime pasta.
Ingredients
250 g | Fettuccine (Main) |
1 | Shallot |
1 | Garlic clove |
1 | Spring onion, diced |
1 Tbsp | Olive oil |
2 cups | Broccoli florets (Main) |
6 stalks | Asparagus, use up to 8, trimmed and cut into 4cm lengths (Main) |
½ cup | Frozen peas |
½ cup | Cream |
100 g | Feta cheese, crumbled |
1 sprinkle | Finely grated parmesan, and black pepper to garnish |
Directions
- Cook the fettuccine in a large saucepan of boiling water, until just tender.
- Sauté the shallot, garlic and spring onion in the oil in a small pan, until softened.
- Slowly add the broccoli, asparagus and peas to the pasta during the last minute of cooking. Drain well and turn into a large bowl. Add the shallot mixture, cream and feta. Serve in bowls topped with the parmesan and black pepper.