Servings: 4
Ingredients
- 300 g pasta mista (mix of short pasta)
- Salt (for the pasta water)
- 200 g asparagus, trimmed and cut into 3 cm pieces
- 200 g peas (fresh or frozen)
- 150 g broad beans (fresh or frozen), shelled
- 1 medium zucchini, diced
- 1 small leek, thinly sliced (optional)
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 handful of fresh basil, chopped
- 1 handful of fresh mint, chopped
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and freshly cracked black pepper, to taste
- Grated Pecorino Romano cheese (optional)
- Fresh basil or mint leaves
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente. Drain, reserving about 100 ml of the pasta cooking water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the leek (if using) and cook for another 2-3 minutes until softened.
- Add the asparagus, peas, and broad beans to the skillet and cook for about 5–6 minutes, until just tender.
- Add the zucchini and cook for another 2 minutes until the zucchini is tender but still vibrant.
- Season the vegetables with salt and freshly cracked black pepper.
- Add the cooked pasta to the skillet with the vegetables. Toss gently to combine, adding a bit of the reserved pasta water if needed to help loosen the mixture.
- Stir in the chopped basil, mint, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste.
- Divide the pasta among plates or bowls. Top with grated Pecorino Romano cheese (optional) and a few fresh basil or mint leaves.
- Serve warm and enjoy the freshness of the season!
Tried this recipe?Mention @oliveyourlife.now or tag ##oliveyourlife!
