Capri lemon pasta with peas, broad beans and asparagus
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.300ml double cream
juice and finely grated zest of 2 lemons
a bunch of asparagus
450g fresh broad beans, podded (or 160g frozen)
400g fresh pasta (such as linguine, tagliatelle or
spaghetti)
450g fresh peas, podded (or 160g frozen)
4 tablespoons mascarpone
80g Parmesan cheese, grated
a small bunch of basil, torn
salt and black pepper
This is a simple dish, yet perfectly balanced and bursting with flavour, and this is my interpretation of it, simplified to make a sofa supper within minutes. You can vary the vegetables, or omit them altogether.
If you only have dried pasta, just cook as directed on the packet, adding the vegetables three minutes before the end of cooking.
Put a large pot of salted water on to boil. Meanwhile, pour the cream and lemon zest into a saucepan and carefully bring to the boil, then simmer for three minutes.
While the cream is simmering, prepare the asparagus: Snap off the woody ends and cut into 3cm pieces. You could also peel the outer skin from the broad beans.
Cook the pasta, peas, broad beans and asparagus together in the boiling water for three minutes or until the pasta is al dente. Reserve 50ml of cooking water and drain the pasta, peas, beans and asparagus.
Pour the cream into the cooking pot, add the lemon juice, mascarpone and reserved cooking water. Return to the boil, add the pasta and vegetables, Parmesan, basil and seasoning and toss together. Divide between four bowls and serve immediately.
From The Modern Vegetarian by Maria Elia, Kyle Cathie, £16.99
Sommelier's choice
Zenato Villa Flora 2007 Lugana, Veneto, Italy
Waitrose, £7.99
This is a great wine for a creamy pasta dish. It has a delicate floral bouquet, yet has a richness and a penetrating flavour that will cut through the sauce perfectly.
www.waitrose.com
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments