My lovely lasagne

Closer (UK) - - Interview -

1tbsp olive oil 1 clove gar­lic 100g as­para­gus, each cut into three pieces 100g frozen peas 100g frozen broad beans 100g pesto Zest of 1 lemon

1. Pre­heat the oven to 180˚C/ fan 160˚C/gas mark 4. Find a small­ish oven­proof dish. 2. Heat the olive oil in a fry­ing pan over a medium heat. Crush the gar­lic clove and add it to the pan. Then tip in the as­para­gus. Cook for 2 min­utes, then stir in the frozen peas and broad beans. Cook for an­other minute or so un­til the frozen veg­eta­bles have thawed. 3. Take the fry­ing pan off the heat and chuck the greens into a bowl. Mix through the pesto, lemon zest, 100g mas­car­pone, half the grated vege­tar­ian cheese and

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