This dish is bursting with spring vegetables, all of which are a good source of health-boosting vitamin C. Olive oil is rich in vitamin E, while parmesan shavings provide a satisfying richness.
Vitamin C is a powerful antioxidant required for collagen production, which is important for skin, tendons, bones and cartilage. Together with vitamin E found in the olive oil, this recipe is great for dealing with free radicals, which are a cause of skin cell ageing.
Ingredients
Serves 4
480 calories per serving
- 75g broad beans (fresh or frozen)
- 200g asparagus tips
- 180g peas (fresh or frozen)
- 350g tagliatelle pasta
- 180g baby leeks, trimmed and sliced
- 2 tbsp extra virgin olive oil
- 200g crème fraiche
- Handful of herbs, chopped (try mint, parsley, chives or coriander)
- Handful of parmesan shavings
- Salt
- Black pepper
Method
- Bring a pan of water to the boil then add the beans, asparagus and peas and boil for 2-3 minutes until tender. Transfer the vegetables to a colander using a slotted spoon and run under cold water to refresh.
- Place the pasta in the same pan of water you cooked the vegetables in and cook for 10-12 minutes until tender.
- Meanwhile, set a large frying pan over a medium heat, then add the oil. Add the leeks and fry gently for 5 minutes or until soft. Add the crème fraiche to the leeks and very gently warm through, stirring constantly to ensure it doesn't split.
- Add the herbs and cooked vegetables with a splash of pasta water to loosen.
- Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.