RECIPE: Spring Vegetable Linguine

Spring Vegetable Linguine Recipe

spring-vegetable-linguine

by Contributor |
Published on
Spring Vegetable Linguine
Spring Vegetable Linguine

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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