Summer Vegetable Pasta Sauce
Ingredients
5 Spring onions
200 gm Asparagus
250 gm Peas
150 gm Broad beans
Mint
1 Thyme
2 Garlic cloves
1 Lemon(s), juice and zest
250 gm Cottage cheese
30 gm Anchovy fillets
150 ml Single cream
150 ml Stock
Method
Trim and thinly slice the spring onions. Pour the oil from the tin of anchovies into a frying pan with half the anchovies. Add the spring onions and crushed garlic.
Trim the asparagus and cut into pieces, leaving the tips to one side. Add the stems to the pan with salt and pepper. Add a splash of water and keep stirring. Add the peas and broad beans and stir occasionally. Roughly chop a small bunch of mint leaves and add to the pan with the cream. Finely grate in the lemon zest.
Roughly mash/squash everything in the pan and taste, adjusting seasoning as necessary. Add the stock or water and the asparagus tips and bring to the boil. Add the cream cheese and finely chopped thyme leaves and stir.
Serve over pasta of your choice with parmesan sprinkled over the top.
Variation
Use any vegetables you like - broccoli, courgette, green beans, etc. Frozen peas and broad beans are fine for the recipe.
If you do not have cottage cheese, cream cheese could be used instead. Also creme fraiche could be used in place of cream.
Acknowledgements
Jamie Oliver
24 Sep 2023
Shirl Seath