Pappardelle with Summer Vegetables

by Emily Wintle

Ingredients:

  • 300gm Vasse Virgin Plain Pappardelle
  • 1 bunch Asparagus stalks
  • 1 handful Broad Beans, blanched and peeled
  • 1 bunch English Spinach
  • 1 punnet Cherry Tomatoes, halved
  • Garlic Cloves
  • Grated Parmesan or Peccorino to taste
  • Vasse Virgin Extra Virgin Olive Oil
  • Cracked Black Pepper and/or chopped Chilli to taste

 

Directions:

Bring a large pot of well salted water to the boil. In the meantime, clean and organise the vegetables. Add the oil to a large frying pan to gently fry the asparagus, beans, spinach and tomatoes. Be careful not to overcook the vegetables as they will lose their crunch and vibrant colour. The garlic cloves can be fried whole and then removed before serving if you prefer. When the water boils, add the pasta, it should only take 4-5 minutes. Strain it in a colander and mix in with the vegetables. Serve with the grated cheese and a glass of Sangiovese. Enjoy!

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