Mezze penne with Roman vignarola

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Broad beans70 g
• Peas70 g
• Asparagus70 g
• Spring onions2
• Extra virgin olive oil1 tablespoon
• Pecorino10 g
• Mintto taste
• Saltto taste

Contains: gluten, lactose,

In season: April – May

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile trim the spring onions and slice them thinly; pod the broad beans and, if the inner skin is thick, peel that too; wash the asparagus, snap off the woody base and cut into roughly 2 cm pieces.
3. In a frying pan heat the olive oil over low heat with the spring onions and a splash of water and soften for 3–4 minutes, until soft and translucent.
4. Add the broad beans, peas and asparagus with a small ladle of water and a pinch of salt, cover and cook over medium-low heat for 10 minutes, until the vegetables are tender.
5. Meanwhile add the wholemeal mezze penne to the water and cook for the time on the packet, usually 10–12 minutes, until al dente.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the vegetables for a minute, loosening if needed; turn off the heat and finish with torn mint and grated pecorino.