Ingredients
Ingredients- 50 g butter
- 1 clove garlic, crushed
- 200 g asparagus, chopped
- 150 g fresh peas, podded
- 100 g spinach leaves
- 450 g fresh tagliolini, keeping 100ml cooking water aside
- 1 lemon, using the grated zest and juice
- 01 handfuls spring herbs, (such as mint, basil, dill and parsley) chopped
- black pepper
- 25 g skinned Hazelnuts, toasted and roughly crushed
- parmesan shavings
Description
Enjoy A Taste Of Springtime With Simon Rimmer's Herb-flavoured Recipe For A Classic Italian Pasta Dish
UK TV
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