NUTRITION: PER SERVING
FAT: 20.2G (9.1G SATURATED)
CARBOHYDRATES: 55.2G (7.8G SUGARS)
SALT: TRACE SALT
60g unsalted butter
1 small onion, chopped
2 baby leeks, chopped
1 small carrot, chopped
1 celery stick, chopped
1 garlic clove, chopped
350g asparagus – chop up the bottom half, keep the top half whole (or use green beans – keep half whole, then chop the rest in half)
125g petits pois, defrosted if frozen
200ml vegetable stock
100ml white wine (optional – use extra stock if not using)
250-300g pack good quality egg pasta, such as fettucine or pappardelle
2 tbsp extra-virgin olive oil
Freshly grated parmesan or vegetarian hard cheese to serve
Melt the butter with the oil in a large saucepan or sauté pan over a low-medium heat. Add the onion, leeks, carrot and celery and cook for 5 minutes. Add the garlic, asparagus/beans and peas, stirring frequently until nearly tender, around 8 minutes.
Add the stock, and wine if using, then simmer gently until almost all the liquid has evaporated and the vegetables are fully tender. Season to taste, then leave on a low heat.
Meanwhile, cook the pasta in a large pan of boiling salted water, according to the pack instructions, until al dente (firm to the bite). Drain loosely, then add to the pan of sauce along with the olive oil, tossing well to coat the pasta. Serve straight away in warmed pasta bowls, topped with a scattering of freshly grated cheese (see Tips).