It's not necessary to completely follow the recipe, thin green beans, snow peas, mange-tout and shredded spring greens could all be used.
300g fine asparagus, trimmed and sliced diagonally
225g fresh peas, shelled
350g broad beans, shelled
4 baby courgettes, sliced diagonally
3 tbsp fruity green olive oil
1 garlic clove, crushed
4 spring onions, roughly chopped
salt and freshly ground black pepper
450g angel's hair pasta
grated vegetarian Parmesan cheese, to serve
For the herb butter:
25g unsalted butter, softened
1 tbsp finely chopped parsley
1 tbsp snipped chives
Make the herb butter: beat the softened butter with the herbs and set aside.
Blanch the asparagus, peas, broad beans and courgette in lightly salted water for 1 minute. Drain well in a colander.
Heat the olive oil in a large saute pan, add the garlic and cook gently for 1-2 minutes. Add all the drained vegetables and the spring onions, and toss in the olive oil over low hear for a few minutes until they are just tender. Season to taste.
Meanwhile, cook the pasta in lightly salted boiling water until al dente. Drain and toss with the vegetables and herb butter. Serve at once sprinkled with a little Parmesan cheese.
Another one I really liked, although I'm still not exactly sure what angel's hair pasta is! I found a gorgeous pasta though and made the mistake of not checking the weight and going by eye. Suffice to say there was bundles of it. I never learn, well not about pasta anyway! I do love green vegetables, well I love vegetables, which always helps when you're a vegetarian!