- 85g unsalted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1½ tbsp each chopped parsley, mint and chives
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 400g shelled garden peas, about 1¼kg/2lbs 12oz in their pods
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200g baby carrot, ideally with leaves
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g baby or regular sized courgettes
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 200g slim green beans
- 400g tagliatelle
- splash of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- finely grated zest and juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- as much fresh basil as you like
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.