Penne with Asparagus & Sugar Snap Peas
My friend Sarah is one of those people who can pull a handful of ingredients from her kitchen cupboard and whip up a fantastic meal. I’ve had the privilege of eating in her hospitable home on more than one occasion. Enjoy one of my favorite recipes from her kitchen.
Sarah: ”There’s nothing fancy about this dish. But it’s pretty, and it’s very easy, so it’s the perfect thing to prepare when you have guests. Leftovers don’t reheat very well as the vegetables tend to get a bit mushy, although I eat them anyway.”
Wash and cut into bite sized pieces 1 cup asparagus and 2 cups sugar snap peas.
Put 1 lb of penne on to boil and time carefully. When you have 1-2 minutes left for it to cook (depending on how crisp you like your vegetables), add the peas and asparagus into the pasta.
Drain vegetables and pasta, and transfer directly into your serving bowl.
Add plenty of good olive oil, lemon juice, freshly grated Parmesan cheese, salt, pepper and serve!