Pasta Primavera with Green Vegetables

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.

Boil a pot of water for step 2. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a ¹⁄₂ cup of pasta water before draining.

In a pan, melt butter over a medium high heat. Add stock cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and saute for 3 minutes. Add the peas and snow peas and cook for a further 1 minute. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Place the sauce over a medium high heat to warm again. Combine the veg, pasta, sauce and a 1/4 cup pasta water in pan. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between plates and garnish with remaining parmesan and pine nuts.