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Ingredients
- 225g/8oz dried fusilli
- 1 tablespoon olive oil
- 1 head broccoli, cut into florets
- 2 courgettes, sliced
- 225g/8oz fresh asparagus spears
- 100g/4oz mangetout
- 100g/4oz frozen green peas
- 25g/1oz butter
- 2 tablespoons vegetable stock
- 4 tablespoons double cream
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons freshly grated Parmesan cheese
- salt and freshly ground black pepper
Instructions
- Bring a large saucepan of lightly salted water to the boil. Add the fusilli
and oil and cook until al dente. Drain, return to the pan with a very little
of the cooking liquid, cover and keep warm. - Meanwhile, steam the broccoli, courgettes, asparagus and mangetout
over a pan of salted boiling water until they are just beginning to soften.
Remove from the heat and refresh in cold water. Drain and set aside. - Bring a small saucepan of lightly salted water to the boil. Add the peas
and cook for 3 minutes, then drain. - Put the butter and stock in a saucepan over a medium heat. When the
butter has melted, add the vegetables, and toss until heated through. Stir
in the cream, and heat through gently without boiling. Season with salt
and pepper. - Transfer the pasta to a warmed serving dish, and stir in the parsley.
Spoon the sauce over the pasta, then sprinkle the Parmesan over the top.
Serve immediately.
