by Anna Hewitt
This is my version of pasta primavera, or springtime pasta. A deliciously easy way to enjoy all the fresh green things that this season has to offer us. With cheese. Obviously.
1 big garlic clove
A bundle of asparagus- try and find the young skinny ones
2 spring onions
A handful of baby spinach
About 8 basil leaves
A handful of freshly podded peas (or frozen ones if you can’t find the real deal)
Juice of half a lemon
A ball of mozzarella di bufala (or feta if you prefer)
Pasta of the short variety
Start with golden, grassy olive oil in a frying pan. Add a fresh garlic clove and two spring onions, finely sliced, and a bunch of tall, skinny asparagus cut into fives. Slowly and softly fry these.
Next add your dark green baby spinach leaves, a squeeze of lemon, then the basil and finally the freshly podded peas. These only need a minute to bring out their colour and sweetness all ready to burst with sweet flavour in your mouth.
Finish the dish off with some creamy mozzarella di bufala broken on top and another drizzle of olive oil. This dish works best with a shorter pasta and is delicious cold for lunch the next day.
I added chilli flakes to the olive oil at the beginning of the cooking process, which is, like everything in cooking, entirely optional. I am just doing anything in my ability to encourage this baby out of me and into the world. Tonight? Super spicy tacos from the hole in the wall round the corner. Wish me luck!