It’s done in a flash and any number of vegetables can be used
ANOTHER light and easy vegetable dish this week. I can’t think about cooking or eating heavy food in this warm, dry weather, so a quick pasta dish without a creamy sauce or loads of meat ticks all the boxes.
This simple recipe relies on the freshness of the ingredients for its flavour; having said that, frozen peas are a great time-saver and I find it difficult to tell the difference between them and fresh peas these days.
Don’t be limited by the ingredients I have used; just about any spring vegetable is suitable. I’ve also used double-shelled broad beans, asparagus and broccoli with great success. If you need some protein you can also stir through a little smoked salmon or prosciutto just before serving.
There are few dishes not improved by lemon zest, in my humble opinion. I have a relatively new Eureka lemon tree in my garden. It’s currently covered with flowers and I have great hopes of a good crop later in the year.
I add a good squeeze of juice to most savoury dishes, while the grated zest adds zing without heat. Try to avoid the white pith when zesting a lemon.
You can use just about any spring vegetables in this light and easy pasta dish.