This is light and delicate and perfect for two! If you have the time and inclination homemade pasta is sublime in this dish, though bought fresh pasta or dried pasta will work fine! If you want to make your own pasta I have a blog on pasta making that you might be interested in – it’s really a lot easier than you might think!
Lemon Fettucine with Asparagus, Spinach, and Baby Broad beans
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 160g dried Fettucine, tagliatelle, or linguine, cooked and rinsed or
- or 180g fresh pasta, cooked for 4 minutes
- Sauce: 1 white onion, finely chopped
- 2 cloves garlic, crushed with salt
- 1/2 leek, white only and finely chopped
- 250ml whipping cream
- 100ml white wine and 1/2 cup water
- 2 egg yolks
- 1/2 lemon zest and juice
- 1 tbsp fresh dill chopped or 1 tsp dried dill
- 1 tbsp fresh tarragon chopped or 1 tsp dried
- 2 tbsp olive to saute
- Vegetables: 150g Asparagus tips
- 100g broad beans
- 80g baby spinach
- 100g vegetarian Parmesan style cheese
- salt and plenty of black pepper
Instructions
- After cooking the pasta, carefully run cold water over it and leave in colander to drain - ensuring the pasta doesn't stick together
- Sauce: heat the oil in a medium pan, add the onion and sauté without browning for 5 minutes before adding the garlic, leek and herbs
- When softened add the wine and water and poach for a further 5 minutes
- Lower the heat and add the egg yolk stirring until thickened before adding the cream and lemon juice and zest
- Add the Parmesan, check the seasoning and put aside until ready to assemble
- Prepare the vegetables for steaming by washing and slicing into bite size pieces. Pour boiling water over the broad beans, leave for a couple of minutes before popping the bean out of the skin
- Steam the vegetables for 5 minutes and still al dente Squeeze as much water from the spinach
- To assemble, carefully and gently heat the sauce, the pasta and vegetables
- Working quickly place pasta in a large bowl, place the vegetables on top and pour over the sauce
- Garnish with extra shavings of parmesan and a sprinkle of fresh herbs
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