HENRY FRASER
SPRING GREEN SPAGHETTI PREPARATION TIME: 5-20 MINUTES | COOKING TIME: 15-20 MINUTES | SERVES 2
INGREDIENTS
METHOD
180g spaghetti
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.
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
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.
70g fresh or frozen broad beans
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.
2 large handfuls of mixed soft herbs (e.g. dill, mint, parsley, chives and basil)
After about 2 minutes, add the peas and broad beans and continue to cook with the lid on. Meanwhile, chop all the soft herbs.
100g crème fraiche
Drain your pasta, reserving some of the cooking water.
1 tsp Dijon mustard
Transfer the spaghetti into the pan with the vegetables and stir or toss to combine.
½ lemon, zested and juiced
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.
Parmesan or vegetarian hard cheese
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. 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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Personally, I practice a lot of gratitude and live in each moment, enjoying the smallest things so that my day is full of positives no matter how small they might seem. I do this so that if something negative does happen it does not have a big impact on my day. HENRY FRASER (@HENRYFRASER0)
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