Ingredient:
152 g (4 oz) asparagus, trimmed and cut into bite-sized pieces
125 g (4 oz) broccoli florets
1 courgette, sliced
Salt and black pepper
3 tbsp olive oil
½ red and ½ yellow pepper, halved, deseeded, and diced
3 garlic cloves, crushed
200 g can chopped tomatoes
90 g (3 oz) frozen petits pois
125 ml (4 fl oz) double cream
500 g (1 lb) fettuccine
4 tbsp shredded fresh basil
90 g (3 oz) Parmesan cheese grated,
To serve
Method:
Cook the asparagus, broccoli and courgette in boiling salted water for 3 minutes or until just tender. Drain, rinse under cold running water, and set aside.
Heat the oil in a large, deep frying pan, add the peppers and garlic, and cook, stirring, for 4 minutes or until the peppers are softened.
Add the asparagus, broccoli, and courgette, stir in the cream, and boil for 1-2 minutes to reduce the liquid and concentrate the flavor.
Add salt and pepper to taste, and remove from the heat.
Meanwhile, cook the fettuccine in a large saucepan of billing salted water for 8-10 minutes until just tender.
Drain the fettuccine thoroughly, add to the sauce, and toss over a high heat. Stir in the shredded basil and serve at once, sprinled with Parmesan cheese.
152 g (4 oz) asparagus, trimmed and cut into bite-sized pieces
125 g (4 oz) broccoli florets
1 courgette, sliced
Salt and black pepper
3 tbsp olive oil
½ red and ½ yellow pepper, halved, deseeded, and diced
3 garlic cloves, crushed
200 g can chopped tomatoes
90 g (3 oz) frozen petits pois
125 ml (4 fl oz) double cream
500 g (1 lb) fettuccine
4 tbsp shredded fresh basil
90 g (3 oz) Parmesan cheese grated,
To serve
Method:
Cook the asparagus, broccoli and courgette in boiling salted water for 3 minutes or until just tender. Drain, rinse under cold running water, and set aside.
Heat the oil in a large, deep frying pan, add the peppers and garlic, and cook, stirring, for 4 minutes or until the peppers are softened.
Add the asparagus, broccoli, and courgette, stir in the cream, and boil for 1-2 minutes to reduce the liquid and concentrate the flavor.
Add salt and pepper to taste, and remove from the heat.
Meanwhile, cook the fettuccine in a large saucepan of billing salted water for 8-10 minutes until just tender.
Drain the fettuccine thoroughly, add to the sauce, and toss over a high heat. Stir in the shredded basil and serve at once, sprinled with Parmesan cheese.
