Spring Pasta

Now that the clocks have changed, the days are getting longer and brighter. People want to eat lighter, greener food. I love the look of a bunch of greens on top of rice or pasta; its very appearance feels fresh. For this recipe, I used lots of frozen veg, but in the next few weeks, I’ll able to replace the items with fresh veg (either using the same vegetables but in their fresh variants, or else using whatever the store has in stock, such as asparagus or sprouting broccoli). It’s an easy recipe to vary depending on what you have on hand. I used lime and parsley to give the pasta a little zest and the herbs, too, can be varied.

Ingredients:
2 onions
2 garlic cloves
oil
50 g soy beans
50 g peas
50 g broad beans
pasta (about 50-70 g per person)
water
1 tbsp parsley
a few lime leaves for a gentle kick
¼ cup cream (single is fine, but go for double if you’re in the mood for extra richness)

Instructions:
1. Chop the onions and garlic cloves and brown them lightly in oil.
2. Add the veg and stir. Cook for another 7 or so minutes, until the peas and beans are defrosted and warm. Meanwhile, starting boiling the pasta in the water.
3. Season the vegetables with parsley and lime and add the cream.
4. Cook another few minutes, then serve the vegetables over the pasta.