SAVOUR TASTE OF SPRING

SPRING TAGLIATELLE WITH LEMON CREAM SAUCE

INGREDIENTS

16 zucchini flowers, with zucchini attached 2 bunches (about 350g) white asparagus or green asparagus, ends trimmed

60g unsalted butter, chopped

1 bunch baby (pencil) leeks or 1 small leek, trimmed, cut into 1cm pieces

250g dried tagliatelle

200g fresh peas (about 500g in the pod)

Finely grated zest of 2 lemons (and juice of 1) 300ml pouring cream

50g finely grated parmesan, plus extra, to serve

1/4 cup finely chopped mixed herbs, (such as chives, chervil and flat-leaf parsley)

METHOD Step 1:

Remove flowers from zucchini, discard stamens from inside flowers and cut zucchini into 1cm-wide pieces. Peel asparagus (see note), cut 5cm from tips and cut remaining stalks into 1cm pieces.

Step 2:

Heat butter in a large frying pan over lowmedium heat, add leeks, zucchini and zucchini flowers, and cook for 3 minutes or until just tender. Season with sea salt and freshly ground pepper.

Step 3:

Cook pasta, peas and asparagus tips and stalks in a large saucepan of boiling salted water for 5 minutes or until pasta is al dente. Step 4:

Meanwhile, combine lemon zest and cream in a saucepan, bring to the boil and simmer for 3 minutes. Add lemon juice and parmesan. Season to taste.

Step 5:

Drain pasta and vegetables, reserving 1 cup cooking water, and return to the frying pan.

Pour over cream sauce and half reserved water, and toss gently to combine. Add more water if required. Divide pasta among bowls and serve scattered with herbs and extra parmesan.

RECIPE NOTES

Green asparagus doesn’t have to be peeled and needs less cooking time. Add 3 minutes after pasta and peas.