Asparagus shoots & zucchini flowers — delicate and delicious, these rare garden offerings make simple meals look gourmet.
Ingredients
- 300g farfalle pasta
- 1 bunch asparagus, trimmed, cut into 4cm pieces
- 100g sugar snap peas, trimmed, halved lengthways
- 100g fresh peas
- 2 teaspoons olive oil
- 4 yellow squash, thinly sliced
- 1 garlic clove, thinly sliced
- 3/4 cup (185ml) thickened cream
- 6 zucchini flowers, halved lengthways
- 1 tablespoon lemon zest
- Small basil leaves, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Add the asparagus, sugar snap peas and green peas and cook for 1 minute or until bright green and tender crisp. Drain well.
- Step 2Meanwhile, heat the oil in a large frying pan over high heat. Add the squash and garlic and cook, turning occasionally, for 2 minutes or until tender. Add the cream and cook for 1 minute or until cream thickens slightly. Add the zucchini flowers and lemon zest and remove from heat. Add the pasta mixture and shake the pan to coat in cream mixture. Taste and season with salt and pepper.
- Step 3Spoon mixture among serving bowls. Sprinkle with basil leaves. Serve immediately.
- Vegetarian
Nutrition
21g
Fat Total
14g
Protein
21.43mg
Sodium
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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