PASTA PRIMAVERA
120 GM broad beans
150 gm asparagus, cut into short lengths
Fresh tagliatelle
100 gm French beans, cut into short lengths
120 g peas
Some butter
1 small bulb fennel, thinly sliced
Double cream
Grated Parmesan cheese
Bring a large saucepan of water to the boil, add salt, broad beans, asparagus and simmer for 3-4 minutes.
Remove the vegetables and cook the pasta in the same water, just before it is fully cooked add the beans and the peas.
Meanwhile heat the butter in a large frying pan, add fennel and cook for about 5 minutes. Add the cream and season.
Peel the skins from the broad beans. Toss everything into the frypan, mix gently and then serve with Parmesan cheese.
