FOOD: Spring linguini on pea purée.
Serves 8
– 500g broad beans
– 250g asparagus
– 500g baby peas, podded weight
– 500g durum wheat, bronze-extruded linguini – 50ml extra virgin olive oil – 1 tbsp chopped chervil
– 1 tbsp chopped thyme
– 1 tbsp snipped chives
– ½ cup really coarse breadcrumbs, sprinkled with olive oil and
salt and toasted in a 180ºC oven until golden
Bring a large pot of salted water to the boil for the pasta. While it’s heating, put a small pot of water on for the peas and a small pot of water on for the broad beans.
Pod the broad beans, snap the asparagus and cut into spoonsized pieces. When the little pots of water have boiled, cook the peas until just done, and blanch the broad beans. Set a quarter of the peas aside and purée the rest in a food processor. Adjust seasoning and set aside. Slip the broad beans out of their skins.
Cook the pasta and, about three minutes before it is ready, add the asparagus pieces. Drain. Place a large frying pan on the stove and warm the olive oil. Add the pasta, reserved peas, asparagus, broad beans, herbs and croutes and toss. Check the seasoning and add salt and pepper to taste.
Warm the pea purée, place on the bottom of the bowls and place the pasta on top.