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Ingredients

• 340 g (12 oz) penne or other pasta shapes
• 170 g (6 oz) young asparagus
• 170 g (6 oz) green beans, trimmed and cut into 3 cm (1/4 in) lengths
• 170 g (6 oz) shelled fresh peas
• 1 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 85 g (3 oz) pancetta, chopped
• 115 g (4 oz) button mushrooms, chopped
• 1 tbsp plain flour
• 240 ml (8 fl oz) dry white wine
• 4 tbsp single cream
• 2 tbsp chopped mixed fresh herbs, such as parsley and thyme
• salt and pepper

Description

This Classic Italian Dish Is Intended To Make The Very Most Of Young Spring Produce, Freshly Picked From The Vegetable Plot. With Today's Choice Of Vegetables In Supermarkets, The Selection Can Be Varied For Year-round Meals, And The Recipe Can Also Be Ma

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