This was tasty. We were a bit concerned about the boiled onion at first but it gives a nice onion flavour without any fried taste which isn’t required here with the light creamy sauce. Good for a weeknight or weekend lunch.
Pasta Primavera – serves 4-6
- 1 red pepper, halved and deseeded
- 1 large onion, roughly chopped
- 225g asparagus, trimmed and cut into 2.5cm lengths
- 100g sugarsnap peas, sliced in half lengthways
- 300g dried penne
- 100ml double cream
- 60g Parmesan cheese, coarsely grated
- juice of ½ lemon
- 25g toasted pine nuts
- 1 tbsp torn fresh basil leaves
Put the pepper halves under a hot grill, skin side up, for around 10 minutes or until the skin is completely charred. Seal in a plastic bag and leave to cool, then peel and discard the skin. Slice the flesh into large pieces.
Cook the chopped onion in a pan of salted boiling water for 9 minutes, then add the asparagus. Cook for another minute before adding the sugarsnaps and continue to boil for another 2 minutes. Drain and rinse in cold water.
Cook the penne in a large pan of salted boiling water for the recommended time on the pack, then return to the pan with the cooled vegetables. Add the roasted pepper, cream and cheese and stir over a gentle heat to warm through. Season well with sea salt and black pepper.
Squeeze over the lemon and scatter over the pine nuts and basil to serve.
(Original recipe from Mary Berry’s Cookery Course, DK, 2013.)