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Penne with broad beans and asparagus
Posted By Helen Jackson On January 25, 2010 @ 11:47 pm In Food News | No Comments
serves 4
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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