This is another speedy recipe – 20 minutes to prepare and cook. (Found in 30 Minute Cookbook)
NB: Leeks aren’t always available but I think perhaps mild spring onions would work well.
Strong onions may be a little overwhelming.
115g/4oz. broccoli florets
115g/4oz. baby leeks
225g/8oz. asparagus, trimmed
115g/4oz. frozen peas
1 small fennel bulb
1 shallot, chopped
3 tablespoons chopped fresh mixed herbs, such as parsley, thyme and sage.
300mls/half a pint of double cream
350g/12oz. dried penne pasta
salt and ground black pepper
freshly grated parmesan cheese to serve.
1. Divide the broccoli florets into tiny sprigs. Cut the asparagus and leeks diagonally into 5cm (2in) lengths. Trim the fennel bulb and cut into wedges.
2. Cook the vegetables in boiling salted water until just tender. Remove with a slotted spoon and keep hot.
3. Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened but not browned.
4. Stir in the herbs and cream and cook for a few minutes until slightly thickened.
5. Meanwhile, cook the pasta in boiling salted water until just tender. Drain well and add to the sauce with the vegetables.
6. Toss gently and season with black pepper.
7. Serve the pasta at once with a generous sprinkling of freshly grated parmesan.
P.S. Growing fresh herbs at home is so easy and will save you tons of cash. Check out the popular herb books here