About this recipe:This classic Italian dish is intended to make the very most of young spring produce, freshly picked from the vegetable plot. With today's choice of vegetables in supermarkets, the selection can be varied for year-round meals, and the recipe can also be made as a ‘storecupboard supper’ with good-quality frozen vegetables.
340 g (12 oz) penne or other pasta shapes
170 g (6 oz) young asparagus
170 g (6 oz) green beans, trimmed and cut into 3 cm (1/4 in) lengths
170 g (6 oz) shelled fresh peas
1 tbsp extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
85 g (3 oz) pancetta, chopped
115 g (4 oz) button mushrooms, chopped
1 tbsp plain flour
240 ml (8 fl oz) dry white wine
4 tbsp single cream
2 tbsp chopped mixed fresh herbs, such as parsley and thyme
salt and pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
While the pasta is cooking, cut the asparagus into 3.5 cm (1½ in) lengths, keeping the tips separate. Drop the pieces of asparagus stalk, the green beans and peas into a saucepan of boiling water. Bring back to the boil and cook for 5 minutes. Add the asparagus tips and cook for a further 2 minutes. Drain thoroughly.
Heat the oil in a saucepan. Add the onion and cook for 3–4 minutes or until softened. Add the garlic, pancetta and mushrooms, and continue to cook, stirring occasionally, for a further 2 minutes.
Stir in the flour, then gradually pour in the wine and bring to the boil, stirring. Simmer until the sauce is thickened. Stir in the cream and herbs with seasoning to taste. Add the vegetables to the sauce and heat gently for 1–2 minutes, without boiling.
Divide the pasta among 4 serving bowls and spoon the sauce over the top. Serve immediately.