Ingredients
250ml vegetable stock
235g fresh green peas
200gm leek (white part only)
400gm asparagus
15gm fresh parsley, chopped
20gm garlic, chopped
1tbsp fresh mint, chopped
30gm fresh basil, shredded
nutmeg, to season
black pepper
80ml light single cream
500gm fresh tagliatelle, cooked al dente
2 tbsp extra virgin olive oil
1 tbsp Parmesan cheese, grated
Method
1. In a saucepan heat half the stock with the peas and leeks for 4-5 minutes. Add remaining stock, simmer and add asparagus, parsley, garlic, mint, basil and season with nutmeg and black pepper.
2. Add cream and stir continuously. Then add pasta and toss lightly to coat. To serve, drizzle with olive oil and sprinkle with Parmesan cheese.
Recipe from Views Restaurant, Le Méridien Al Aqah Beach Resort, Fujairah
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