Broccoli & asparagus fusilli







Cook Time

5-10 Min


  • 225g/8oz dried fusilli
  • 1 tablespoon olive oil
  • 1 head broccoli, cut into florets
  • 2 courgettes, sliced
  • 225g/8oz fresh asparagus spears
  • 100g/4oz mangetout
  • 100g/4oz frozen green peas
  • 25g/1oz butter
  • 2 tablespoons vegetable stock
  • 4 tablespoons double cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and freshly ground black pepper
  • 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.
  • 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.
  • Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for 3 minutes, then drain.
  • 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.
  • 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
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