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