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Rigatoni with Spring Greens

Recipe by Tobie Puttock

  • 320g Rigatoni
  • 50g unsalted butter
  • 3 garlic cloves, finely sliced
  • 100g fresh or frozen peas
  • 100g broad beans, podded
  • 100g asparagus, washed and woody bits removed, cut into 2 cm lengths
  • Handful mint leaves (about 20)
  • Handful basil leaves (about 20)
  • Zest and juice of one lemon
  • About a 1/2 cup freshly grated pecorino cheese
  • Extra virgin olive oil
  1. Bring a large pot of salted water to the boil for the pasta.
  2. Melt the butter in a pan; add the garlic and gently sauté without colouring for about a minute before adding the peas, broad beans and asparagus.
  3. Squeeze in the lemon juice, add the zest, put about 1/2 cup of water from the pot into the pan and allow it to gently simmer, shake the pan a little to combine the butter and water together.
  4. Cook the pasta as per the manufacturer’s instructions and then strain the pasta and add to the pan.
  5. Tear in the herbs and a handful of freshly grated Parmesan, toss to combine and serve with a splash of extra virgin olive oil.

Serves 4.

Watch Tobie make it here.

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