Prep: 10min
Cook: 15min
Serves 4
This is a celebratory springtime pasta dish, using fresh, oniony chives and spring onions along with peas and basil. Look for good dried pasta such as De Cecco or Carluccio, rather than the “fridge-fresh” variety.
1tbsp butter
1tbsp olive oil
6 spring onions, finely chopped
400g peas, fresh or frozen
250ml vegetable stock or water
400g dried fettuccine or tagliatelle
100ml crème fraiche
1tbsp finely snipped chives
2tbsp basil leaves, torn
Sea salt and pepper
2tbsp freshly grated parmesan
METHOD
Heat the olive oil and butter and gently stew the spring onions for 5min until tender and wilted.
Add the peas, stock or water and simmer for 5 min until they are very tender.
Cook the pasta in plenty of simmering, salted water until just tender. Add the crème fraiche, chives, basil, sea salt and pepper to taste.
Drain the pasta and add to the broth, tossing lightly. Scatter with grated parmesan and serve.