This dish might possibly contain two of my all time favourite ingredients – lemon and garlic. Ah, what the heck, throw in the extra virgin olive oil and you’ve got yourself one fine dish. I’d be happy to have this with pasta alone, or even a risotto – the simpler the better, don’t you think? But I have nutrients to get and vegetables to use up so this particular dish has an array of quite lovely greens; asparagus, courgette, green beans and peas. Was there ever such a quartet of superbly summery legumes?
Making this made me realise how much I want, no, how much I need, a zester. I’m not sure why I’ve haven’t purchased one yet because I think this every time I find myself zesting – and there often is zesting: lemons, limes, oranges, clementines, grapefruits. Ok, I’ve never actually zested a grapefruit but it’s possible and it might be a nice addition to something….perhaps a dessert….or even better, my grapefruit salad! See what I mean? I NEED a zester! I wonder if I can find an eco-friendly one…..(mind wanders off)….
…before I go a googling let me leave you with this fresh, zesty, summery, makes me wish I had an appropriate outside space in which to eat it, delightfully satisfying dish.
1/2 pack green beans
1/2 fine stem asparagus
1 cup frozen peas
3 garlic cloves
1 large lemon
extra virgin olive oil
salt and pepper.
Prepare the veg – thickly slice the courgettes and cut each of the asparagus and green beans into three pieces.
Heat a few tablespoons of extra virgin olive oil in a large pan, add the courgettes, season and fry for a few minutes ensuring not to let them colour too much.
Finely chop the garlic. Zest the lemon. Add both to the pan with the courgettes along with the juice of half a lemon. Make sure the garlic doesn’t brown.
Bring a pan of water to the boil and quickly blanch the asparagus and green beans, then immediately rinse them in cold water to prevent them from cooking further. Place the frozen peas in a bowl and cover with boiling water from a kettle. Leave to stand for a few minutes before draining.
Bring a large pan of water to the boil. Salt generously, add the pasta and cook until al dente – err on the side of caution if using fusilli as it will lose its shape.
Add the remainder of the veg to the pan. Squeeze over the juice of the remaining half a lemon, drizzle over some evoo and season. Drain pasta and stir through the veg. If you wish drizzle over a little more evoo. Allow the pasta to absorb some of the juices before serving. I like to grind black pepper on it before eating:)
It’s the summer, get a cookin’!