2 minute read
Seeded Soda Bread
SPRING GREEN SPAGHETTI
PREPARATION TIME: 5-20 MINUTES | COOKING TIME: 15-20 MINUTES | SERVES 2
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INGREDIENTS
180g spaghetti 1 tbsp olive oil 1 clove of garlic, finely chopped 1 leek, finely sliced (approx. 100g) Sea salt and black pepper 100g asparagus spears 70g fresh or frozen peas 70g fresh or frozen broad beans 2 large handfuls of mixed soft herbs (e.g. dill, mint, parsley, chives and basil) 100g crème fraiche 1 tsp Dijon mustard ½ lemon, zested and juiced Parmesan or vegetarian hard cheese Bring a large pan of water to the boil, salt it heavily, then add the spaghetti and cook for 1 minute less than the packet suggests. Meanwhile, in a large frying pan or casserole dish with a lid, heat the olive oil over a medium heat. Add the garlic and leek along with a pinch of salt and cook for 5-7 minutes, until soft. Slice the asparagus spears diagonally into roughly 3-4cm pieces, cutting any harder ends into smaller rounds about 1cm thick. Add these to the leeks along with a ladleful of pasta water, then put the lid on and allow to steam for around 5 minutes, until tender. After about 2 minutes, add the peas and broad beans and continue to cook with the lid on. Meanwhile, chop all the soft herbs. Drain your pasta, reserving some of the cooking water. Transfer the spaghetti into the pan with the vegetables and stir or toss to combine. Turn the heat down very low and stir in the crème fraiche, mustard, lemon zest, lemon juice and nearly all the chopped herbs, along with a splash of the reserved pasta water to loosen the mixture and create a sauce. Taste and season with salt and pepper, plus an extra squeeze of lemon juice if needed. If the sauce is looking claggy and dry, add more pasta water and continue tossing until the spaghetti is thoroughly coated and the sauce looks silky.
METHOD
TO SERVE Using a pair of tongs, divide the pasta between two bowls. Sprinkle with the remaining herbs and finish with a grating of fresh parmesan or vegetarian hard cheese.
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