Vegetables Recipes - Tagliatelle Primavera

Ingredients

• 350 g/12 oz green tagliatelle (verdi)

• 1 bunch of spring onions (scallions), cut into short lengths

• 2 carrots, cut into matchsticks

• 2 leeks, cut into matchsticks

• 50 g/2 oz mangetout (snow peas), topped and tailed

• 100 g/4 oz/1 cup asparagus tips

• 60 ml/4 tbsp dry vermouth

• 250 ml/8fl oz/1 cup crème fraiche

• Salt and freshly ground black pepper

• 10 ml/2 tsp chopped parsley

• Paprika

• Freshly grated Parmesan cheese

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Method:

1. Cook the pasta according to the packet directions. Drain and return to the pan.

2. Meanwhile, cook the prepared vegetables in boiling, salted water for 3 minutes. Drain.

3. Boil the vermouth and crème fraiche for about 5 minutes until reduced by half.

4. Add the blanched vegetables, season to taste and stir in the parsley. Pour over the pasta and toss gently.

5. Pile on to serving plates and sprinkle with paprika before serving with freshly grated Parmesan cheese.