Prima Pasta

This delicious pasta is so quick and easy, yet delicious enough to serve to guests

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Cost Cutting Eco Friendly Quick Make

  • 250g spaghetti
  • bunch of Tenderstem broccoli, chopped into 3cm pieces
  • bunch of asparagus, trimmed and chopped into 3cm pieces
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • a pinch of chilli flakes
  • handful of basil leaves
  • 4 tbsp vegetarian Pecorino-style cheese, grated
  • 1

    Preheat the oven to 200C/400F/Gas 6.

  • 2

    Cook the pasta in the boiling water for around 10 mins or until ‘al dente’. (The pasta is ‘al dente’ when it is cooked through, but with a slight bit of firmness left in the middle.) Before you drain the pasta, reserve a few tablespoons of the pasta water.

  • 3

    In the other pot of water blanche the asparagus and broccoli. Drain the asparagus and broccoli after one minute and leave to the side.

  • 4

    Once the oven is hot put the pine nuts on a baking tray. Put them in the oven for 2-3 minutes to brown off. Watch your nuts like a hawk, as any they can easily burn.

  • 5

    Heat the oil in a pan and add a pinch of chilli flakes. Fry for one minute. Add the blanched asparagus, Tenderstem and 3 tablespoons of the pasta water. Cook for two minutes.

  • 6

    Combine the vegetables with the drained pasta, Pecorino-style cheese, pine nuts, the basil and finish with olive oil.

Prima Pasta was taken from 69 of COOK VEGETARIAN

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