Sim­plic­ity un­lim­ited

It’s done in a flash and any num­ber of veg­eta­bles can be used

The Chronicle - - TASTE - THE WEEK­END COOK with Mag­gie Cooper

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.

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