This recipe is a celebration of spring. I am giving you here one version but any fresh , often green, vegetables from the garden can be used. Don’t hesitate to use plenty of garlic and fresh extra virgin olive oil.
by Lucie Lawrence
4 Spring onions chopped
8 cloves of garlic peeled and kept whole
2 small artichoke with the outer leaves removed and the top cut of, cut in half
a handful of broad beans
8 asparagus cut into 3 pieces
500 g of sprouting broccoli briefly blanched
Boil a large pot of salted water and cook preferable long type of pasta. ( fettuccine, spaghetti, pappardelle)
Use a wide frying pan and warm 4 tablespoon of olive oil. Add the spring onions, garlic and artichoke pieces. Steam fry for 10 minutes. Add the rest of the vegetables and cook for 5 minutes. Season.
Add the pasta to the pan to coat them in the goodness with an extra drizzle of extra virgin olive oil, Aurum evoo for example, to add a fresh pepperiness.