Penne Primavera
SERVES 4-6
PREP TIME 35 mins
DIFFICULTY Easy
INGREDIENTS
500g penne
2L chicken or vegetable stock (powdered is fine, in fact, better considering $)
50g butter
1 tbsp olive oil
3 garlic cloves, finely chopped
1 tsp cracked pepper
¼ cup baby basil leaves
2 tbsp fresh oregano
Zest of a lemon
1 bunch broccolini, trimmed and jardiniered - this is julienne’s big sister coming in at an average of ½ cm wide and 5cm long.
2 bunches asparagus, as above, or just cut in half lengthways (or quarters if fat) and then into 5cm lengths.
½ cup frozen baby peas
1 cup freshly grated Parmesan cheese, loosely packed/fluffy
METHOD
Bring the chicken stock and 2 litres of water to the boil and add the pasta. Set a timer for al dente according to packet instructions.
In a large non-stick frypan, heat the butter and oil over medium heat until foaming.
Add the garlic and pepper and sauté until fragrant, about 1 minute.
Add the herbs (reserving some for garnish) and lemon zest, toss well, then add the vegetables and continue to cook for 3 minutes or until becoming vibrant.
Add a quarter cup of the boiling pasta stock water and toss the vegetables well.
Remove from heat until the pasta is ready, drain the pasta, but retain just over ¾ cup of the stock/water.
Add the pasta to the pan and stir roughly to combine.
Add the Parmesan cheese, ¼ cup at a time, along with the reserved stock water, also ¼ cup at a time.
Toss and stir each time until the pasta is glossy and saucy.
Serve immediately with extra cheese and the reserved herbs scattered/chopped on top.