Penne with broad beans and asparagus

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Recipe Image

serves 4


  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 small bunch parsley, chopped
  • extra virgin olive oil
  • 250g broad beans
  • 250g fine asparagus spears, roughly chopped
  • 350g penne pasta
  • sea salt and freshly ground black pepper
  • parmesan, freshly grated


Saute the onion, garlic and parsley in a little oil for 5 minutes or until tender. Add the broad beans and asparagus and stir for one minute, add 1 cup of hot water cook until vegetables are just tender. Add sea salt and freshly ground black pepper to taste.
Meanwhile cook the pasta in plenty of boiling salted water until al dente. Drain and then add to the sauce and stir. Drizzle with olive oil and stir in parmesan.

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