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Ingredients

  • 75g young broad beans (use frozen if you can't get fresh)
  • 2 x 100g pack asparagus tips
  • 170g peas (use frozen if you can't get fresh)
  • 350g spaghetti or tagliatelle
  • 175g pack baby leeks, trimmed and sliced
  • 1 tbsp olive oil, plus extra to serve
  • 1 tbsp butter
  • 200ml tub fromage frais or creme fraiche
  • handful fresh chopped herbs (we used mint, parsley and chives)
  • parmesan (or vegetarian alternative), shaved, to serve

Method

  • STEP 1

    Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

  • STEP 2

    Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

  • STEP 3

    Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Recipe from Good Food magazine, May 2017

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A star rating of 4.3 out of 5.54 ratings
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