April 11, 2016


Broccoli florets - 1 cup
Baby leeks - 115 gms
Asparagus - 225 gms (trimmed)
Fennel bulb - 1 small
Fresh or frozen peas - 115 gms
Butter - 3 tbsp
Shallot - 1 (chopped)
Fresh mixed herbs (parsley, thyme and sage) - 3 tbsp (chopped)
Double cream - 300 ml
Dried penne pasta - 350 gms
Salt and ground black pepper
Freshly grated Parmesan cheese 


  • Divide the broccoli florets into tiny sprigs. Cut the leeks and asparagus diagonally into 5 cm lengths. Trim the fennel bulb and cut into wedges.
  • Cook the vegetables i boiling salted water until just tender. Remove with a slotted spoon and keep hot.
  • Melt the butter in a separate pan, add the chopped shallot and cook, stirring occasionally, until softened, but not browned.
  • Stir in the herbs and cream and cook for a few minutes, until slightly thickened..
  • Meanwhile, cook the pasta in boiling salted water until just tender. Drain well and add to the sauce with the vegetables.
  • Toss gently and season with black pepper.
  • Serve the pasta at once with a generous sprinkling of freshly grated parmesan.

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