Pasta primavera
A celebration of everything that is light and fresh about spring, this ‘Italian’ dish is not really Italian but comes from the restaurants of America and Canada. Fresh pasta is paired with Italy’s finest spring bounty – asparagus, peas and zucchini – to make a bowl of green and white delight. Here is how the Italians would make it:
Pasta dough
200g flour, plus a little extra2 large eggsPinch saltTopping1 pack fresh asparagus½ cup peas3 zucchinis (courgettes)1 spring onion, chopped½ cupExtra-virgin olive oilParmesanSalt and pepperFresh parsley, chopped
