Ingredients
Method
- Cook the Penne Pasta in slightly salted boiling water according to the packet instructions
- Put the Asparagus stalks, Green Beans and Peas into a saucepan of slightly salted boiling water.
- Bring back to the boil and cook for 3 - 4 minutes
- Add the Asparagus tips into the pan and cook for a further 2 minutes
- Drain thoroughly
- Heat the Oil in a saucepan and add the Pancetta, cook until it releases oil and starts to brown
- Add the Onion and Garlic and cook for 5 minutes, until softened
- Add the Mushrooms and continue to cook for another 3 minutes
- Stir in the Flour, cook for 1 minute
- Gradually pour in the White Wine stirring continuously and bring to the boil.
- Simmer until the sauce starts to thicken
- Stir in the Cream and Herbs, seasoning to your own taste
- Add the cooked vegetables and heat gently for 2 minutes
- Divide the Pasta on to two serving plates and spoon the sauce mixture over the top
Nutrition
Notes
Cooking pasta al dente is crucial here; it will finish cooking in the sauce.
Allow the pancetta to brown slowly to develop a deep, savoury base.
When adding wine, pour gradually while stirring to prevent clumping.
Allow the pancetta to brown slowly to develop a deep, savoury base.
When adding wine, pour gradually while stirring to prevent clumping.