Broccoli & asparagus fusilli
Ingredients
13
Steps
5
Serves
4
Cook Time
5-10 Min
Ingredients
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Bring a large saucepan of lightly salted water to the boil. Add the fusilli and oil and cook until al dente. Drain, return to the pan with a very little of the cooking liquid, cover and keep warm.
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Meanwhile, steam the broccoli, courgettes, asparagus and mangetout over a pan of salted boiling water until they are just beginning to soften. Remove from the heat and refresh in cold water. Drain and set aside.
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Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for 3 minutes, then drain.
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Put the butter and stock in a saucepan over a medium heat. When the butter has melted, add the vegetables, and toss until heated through. Stir in the cream, and heat through gently without boiling. Season with salt and pepper.
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Transfer the pasta to a warmed serving dish, and stir in the parsley. Spoon the sauce over the pasta, then sprinkle the Parmesan over the top. Serve immediately