Prep 5 mins
Cook 15 mins
"Springtime pasta" is a classic Italian dish. This is from Rose Elliot's "The Classic Vegetarian Cookbook" and says you can use any tender young vegetables: zucchini, asparagus, and baby carrots are options. Serves: 4 as a first course and 2 as a main course.
- 1 1⁄4 cups shelled broad beans
- 2 tablespoons butter
- 1 cup green beans, trimmed
- 1 cup snow peas, trimmed
- 1⁄2 lb fettuccine or 1⁄2 lb linguine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- salt & freshly ground black pepper
- Cook the broad beans in a little boiling water until just tender: 2 minutes.
- Drain, cool, then pop out of their skins using finger and thumb. put them in a medium-sized saucepan with the butter.
- Heat 2 quarts of water over high heat for pasta.
- Place green beans in small pan, cover with boiling water and cook until tender: 3-4 minutes. Drain. Add to pan with broad beans.
- Put the snow peas in the small pan, cover with boiling water and cook for 1 minute. Drain and add to the other vegetables. Place over gentle heat and warm the vegetables in the butter.
- When the water for pasta reaches a rolling boil, add the pasta. Allow the water to come back to a boil, give the pasta a quick stir, then let the water boil steadily until the pasta is tender but still offers some resistance to the teeth.
- Drain the pasta but leave some water clinging to it and put it back in the hot pan. Add the warm vegetables and their butter, and the herbs. Toss well, season to taste with salt and pepper and toss again.