GREEN GODDESS PASTA
Combine all ingredients. Bring to a boil over high heat, then reduce to medium heat and cook until pasta is al dente. Season to taste with salt and pepper before serving.
When using a variety of vegetables, make sure you cut them up into sizes appropriate for the cooking time allocated. A good rule of thumb is to ensure that the vegetables are cut just large enough to be done the same time as the pasta, and not overcooked and wilting.
• 250 g linguini
• 2.5 cups vegetable stock
• One onion, thinly sliced
• 100 g crème fraiche
• 75 g pesto
• 200 g asparagus, trimmed and cut • 200 g broccoli, cut into bite sized florets
• 200 g button mushrooms, quartered • 2 Tbsp olive oil
• Salt and pepper to taste