Fettuccine with Pea Sauce, Asparagus & Fava Beans

By devogirl

A creamy pea sauce provides a wonderful contrast to the crunchy young vegetables.

Ingredients

• 1 Tbsp olive oil
• 1 garlic clove, crushed
• 6 spring onions, sliced
• 8 oz (2 cups) frozen peas, thawed
• 2 Tbsp chopped fresh sage, plus extra to garnish
• finely grated rind of 2 lemons
• 3/4 pint vegetable stock
• 12 oz fresh young asparagus, trimmed and cut into 2-inch lengths
• 8 oz/2 cups frozen Fava beans, thawed
• 1 lb fresh or dried tagliatelle (fettuccine)
• 4 Tbsp low-fat yogurt, whisked

Preparation

Step 1

1. Heat the oil in a pan. Add the garlic and spring onions and fry over a low heat, stirring occasionally, for 2-3 minutes, until softened, but not coloured.

2. Add the peas, sage, lemon rind and stock. Stir in 1/3 of the asparagus stalks. Bring to a boil, lower the heat and simmer for 10 minutes, until tender. Process in a blender until smooth, then scrape into a saucepan.

3. Pop the broad beans out of their skins and set them aside. Bring a large pan of water to a boil, add the remaining asparagus and blanch for 2 minutes. Transfer the asparagus pieces to a colander with a draining spoon.

4. Bring the water in the pan back to a boil, add the tagliatelle and cook for about 10 minutes, until it is al dente.

5. Meanwhile, add the cooked asparagus and shelled beans to the sauce and reheat. Off the heat, stir the yogurt into the sauce. Drain the pasta and divide among four warmed plates. Top the pasta with the sauce. Garnish with a few extra sage leaves and serve immediately.