Penne Primavera

Penne tossed with spring vegetables, such as carrots, button mushrooms, asparagus, peas and green beans, along with loads of fresh herbs is a perfect example of our rustic approach to great-tasting Italian food.


400 g Penne Pasta
150 g Asparagus, cut into 5 cm lengths, keeping the tips separately
150 g Green Beans, trimmed and cut into 5 cm lengths
150 g Fresh Peas
1 Tbsp Rapeseed Oil
1 Onion, peeled and chopped finely
3 Garlic Cloves, peeled and chopped finely
120 g Pancetta, chopped
120 g Button Mushrooms, halved
1 Tbsp Plain Flour
250 ml Dry White Wine
75 ml Single Cream
3 Tbsp Parsley and Thyme leaves, chopped
Sea Salt & Freshly Ground Black Pepper


Cook the Penne Pasta in slightly salted boiling water according to the packet instructions
Put the Asparagus stalks, Green Beans and Peas into a saucepan of slightly salted boiling water. Bring back to the boil and cook for 3 - 4 minutes
Add the Asparagus tips into the pan and cook for a further 2 minutes
Drain thoroughly
Heat the Oil in a saucepan and add the Pancetta, cook until it releases oil and starts to brown
Add the Onion and Garlic and cook for 5 minutes, until softened
Add the Mushrooms and continue to cook for another 3 minutes
Stir in the Flour, cook for 1 minute
Gradually pour in the White Wine stirring continuously and bring to the boil.
Simmer until the sauce starts to thicken
Stir in the Cream and Herbs, seasoning to your own taste
Add the cooked vegetables and heat gently for 2 minutes
Divide the Pasta on to four serving plates and spoon the sauce mixture over the top
Serve with Garlic bread