INGREDIENTS
(serves 4)
3 tbsp of olive oil
1 onion, peeled and finely diced
300 g of frozen peas
200 ml of white wine
500 g of asparagus, woody ends snapped off, cut into chunks
200 g of frozen broad beans, thawed, skins removed
10 spring onions, sliced
400 g of artichoke hearts, cut into wedges
400 g of linguine
100 g of Manchego cheese, grated
METHOD
Heat 1 tbsp oil in a frying pan and fry the onion until softened. Add the peas and cook for 2 mins. Season with salt and black pepper. Add the wine, bring to the boil and cook for 2 mins. Transfer to a blender and purée.
Heat 2 tbsp oil in a frying pan and fry the asparagus and beans for 4 mins, turning. Add the spring onions and artichokes and fry for 1 min. Season with salt and black pepper. Add the pea mixture and warm through.
Cook the pasta in boiling salted water according to the pack instructions. Drain and toss with the sauce. Transfer to serving plates and sprinkle with the cheese.
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