Spring Pasta

“Is the spring coming?" he said. "What is it like?"...

"It is the sun shining on the rain and the rain falling on the sunshine...” 

Frances Hodgson Burnett, The Secret Garden

Well the rain bit is certainly true at the moment! However, I still love Spring, it is so appreciated after the seemingly long dark winter months. Everything seems brighter, lighter especially when getting up for the gym before 6am.  I just feel more energised, like waking up after a hibernation....though it would be much appreciated if the wind and rain would relent and just accept the fact that it is Spring and that they shouldn’t be making an appearance until sometime next year.

It has been full on few weeks settling in to a new job.  3 weeks in and every day it all makes a little more sense, something else clicks in to place each day or I can answer a client brief all on my own! Though one still feels a little like the new girl, it is just a little, well a lot different to having been somewhere for over 5 years and knowing the quickest and most expeditious route to getting something down within, or sometimes just a little off piste so to speak, if that would be quicker!  Just about have new routine down pat, just need to find a little yoga or pilates that fits in to the new life and we will be set.

In the meantime all that learning can leave one a little tired come the end of the day, but in line with new season and Summer approaching we are back to trying to eat well. So whipping up a quick, fresh dinner is the order of the day.  This pasta can be on the table in minutes, really just as long as it takes the pasta to cook.  It is a bright, fresh and tasty Spring supper.

Spring Pasta

Serves 2

Ingredients

150g tagliatelle

2 tbsp olive oil

1/2 cup peas, fresh or frozen

1/2 cup endamame

1 cup prawns

Zest juice of 1 lemon
Bunch mint, chopped

1 small bunch asparagus, chopped on the diagonal

Salt and pepper

Directions

Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.

Heat another saucepan of water over a high heat and add a little salt, the peas and endamame.  Cook for just a couple of minutes until warmed through.  We want fresh, bright spring greens with a little crunch. Drain and set aside.

Meanwhile heat the of olive oil in a large frying pan over a medium heat and add the prawns and season with a little salt.  Sauté for a minute or 2 each side until pink and cooked through.  Just before the end of cooking toss in the asparagus* and the lemon zest and juice. Remove from the heat and set aside.

Once everything is ready to assemble return the large frying pan to the heat and add the peas, endamame, mint and pasta.  Toss to together and season with a little black pepper.

Pile on to plates and serve immediately.

*I had tender thin new season asparagus so barely any cooking required at all.  If thicker add them to the pan a little earlier and just cook for a little longer.

Pasta for a little comfort, sweet prawns, plenty of Spring greens to deliver some of the 5+ a day, a fresh burst of mint and just a little burst of lemony zest to liven things up.  It checks all the boxes.  Fast, fresh, nourishing and satisfying.

If you like this you might like this Spinach, Rocket, Watercress & Walnut Pesto with a Little Spring Lamb

One year ago Spicy Chicken Tikka Kebabs

Two years ago Tabbouleh

Enjoy!