Gluten Free Pasta Primavera with Asparagus and Peas

Primavera Sauce

1. Chop the asparagus, mange tout, and onion into 3cm/1” lengths, dice the garlic. Cook these in the butter in a large frying pan.
2. Add the peas, cream, herbs, salt, and pepper and reduce the heat to low.

Cooking the Pasta

1. Three-quarter fill a pasta pan or extra-large saucepan with water.
2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
5. Drain the pasta into a colander over the sink.

Pasta Primavera

1. Shake the colander then tip the pasta into the frying pan.
2. Stir in the grated parmesan and serve immediately.