A recipe from the Good Food collection.
Ingredients
120 g (4 oz) broad beans, fresh or frozen
150 g (5½ oz) asparagus, cut into short lengths
350 g (12 oz) fresh tagliatelle
100 g (3½ oz) green beans, cut into short lengths
120 g (¾ cup) peas, fresh or frozen
30 g (1 oz) butter
1 small fennel bulb, thinly sliced
375 ml (1½ cups) thick (double/heavy) cream
2 tablespoons grated Parmesan cheese, plus extra, to serve
Method
1. Bring a large saucepan of water to the boil. Add 1 teaspoon of salt, the broad beans and asparagus and simmer for 3 minutes.
2. Remove the vegetables with a slotted spoon and set them aside. Add the tagliatelle to the saucepan and, when it has softened, stir in the beans and the peas (if you're using frozen peas, add them a few minutes later). Cook for about 4 minutes, or until the pasta is al dente.
3. Meanwhile, heat the butter in a large frying pan. Add the fennel and cook over moderately low heat without colouring for 5 minutes. Add the cream, season with salt and pepper and cook at a low simmer.
4. Peel the skins from the broad beans. Drain the pasta, green beans and peas and add them to the frying pan. Add 2 tablespoons of Parmesan and the broad beans and asparagus. Toss lightly to coat. Serve immediately with extra Parmesan.