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2 0 MINS



— 400g Mafalda pasta (or use any shape you like) — 120g asparagus, woody ends removed, the rest roughly chopped

— 100g frozen peas

— 2 large handfuls of finely chopped basil — 50g baby spinach — 60g cream cheese

— 3 tbsp green pesto — zest and juice of ½ a lemon

— chilli flakes, to serve

Chuck the pasta into a large saucepan and pour over 1 litre of just boiled water. Bring to the boil over a high heat. Cover, reduce the heat to medium-low (you want it gently bubbling away) and cook for 10 minutes.

Add the asparagus and peas. Mix well and cook for five or six minutes, or until the pasta is cooked and all but a trickle of the liquid has been absorbed.

Add most of the basil, the spinach, cream cheese, pesto, lemon zest and juice and a huge pinch of salt to the pasta. Mix well until wonderfull­y creamy.

Divide between four bowls. Scatter over the remaining basil and chilli flakes if using. Serve immediatel­y.

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