Spaghetti Primavera

Such a lovely dish to serve as the wonderful Spring vegetables become available. Use whatever you like but make sure it's colourful & fresh. Here I have included Ruby Chard, asparagus, mange tout

, shallots & chilli, with lots of freshly chopped basil to finish.

To serve 2 good portions

275g Spaghetti cooked al-dente according to the instructions on the packet

for the sauce
1 large shallot finely diced
a 50g tin of anchovies in oil (leave them out for any vegetarians)
1 red chilli chopped ( optional)
1 large tomato chopped
the juice of 1 small lemon
1 tbsp good quality virgin olive oil

for the vegetables

I used the veg below, but just choose what you like

12 asparagus spears, woody ends removed then sliced in half lengthwise
4 large handfuls of Ruby Chard with it's stems chopped (spinach will do if you can't get it)
around 12 mange tout (snow peas) sliced in half lengthwise
Basil leaves chopped for garnish (around 1Tbsp)
A little glug of Extra Virgin Olive Oil to serve
Curls of Parmesan Cheese ( I used a potato peeler and ran it down the edge of the cheese)


Method

In a large frying pan gently fry the shallots & chilli in the oil until soft
Add the anchovies and break them up while cooking
Throw in the tomatoes
Squeeze in the juice of the lemon.
Season to taste ( you shouldn't need any salt if using the anchovies)

While this is cooking steam the vegetables for just around 3/4 minutes, so that they are cooked but still have a little crunch.

To assemble just add the veg to the sauce in the frying pan and stir through well
Add the spaghetti with a little of the pasta water
Mix the whole lot together well, add a little more Extra Virgin Olive oil and the chopped basil.

This was my lunch today and it was just delicious and so very simple to prepare .

Serve in warmed bowls adding the Parmesan curls to the top to garnish.