Thursday 12 March
The weather is becoming positively springlike, and we've got a crisperful of vegetables. Time for Pasta Primavera, an infinitely adaptable recipe.
Ours was made with a panful of snap peas, asparagus, zucchini, yellow and red bell pepper, drenched with some heavy cream, and sprinkled with lemon zest and grated asiago cheese.
There were so many vegetables we only boiled four ounces of penne, which was just about perfect; otherwise it wouldn't have fit on the plates.