A recipe from the Good Food collection.
Ingredients
500 g (1 lb 2 oz) pasta
155 g (5 1/2 oz/1 cup) frozen broad (fava) beans
200 g (7 oz) sugar snap peas
150 g (5 1/2 oz) asparagus spears
30 g (1 oz) salted butter
250 ml (9 fl oz/1 cup) pouring (whipping) cream
60 g (2 1/4 oz) grated parmesan cheese
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Cook the beans in boiling water for 2 minutes, then refresh in iced water and drain. Remove the skins from the beans, you can usually just squeeze them out, otherwise carefully slit the skins first.
3. Trim the stalks from the peas and snap the tough woody ends from the asparagus spears. Cut the asparagus into short lengths.
4. Melt the butter in a frying pan. Add the vegetables, cream and parmesan cheese. Simmer gently for 3-4 minutes, or until the peas and asparagus are just tender. Season to taste. Pour the sauce over the warm pasta and toss gently. Serve immediately.