Ingredients
30
g
/ 1oz Butter
2
tablespoons
Extra Virgin Olive Oil
6
Spring Onions, chopped into rounds
2 large Carrots, peeled and chopped into rounds
1
medium-sized Fennel bulb, trimmed and thinly sliced
150
ml
Dry White Wine
510
ml
Vegetable Stock
150g / 5oz Birds Eye Petit Pois
250g / 9oz chopped Asparagus tips
100
g
/ 3.5oz fresh or frozen Edamame Beans
5
tablespoons
finely chopped Mixed Herbs (mint, chives and parsley)
50g Dried Spaghetti (optional)
100
ml
Double Cream
Squeeze of Lemon juice
Sea Salt and Freshly Ground Black Pepper
Freshly grated or shaved Parmesan, to serve
Warm Bread, to serve
Our method
- Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.
- Add the spring onion and cook until softened.
- Pour in the white wine and reduce by half.
- Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat.
- Cook the peas and edamame beans according to pack cooking instructions. Add the peas, asparagus, edamame beans and cook for a further 5 minutes until tender. Optional step - add in spaghetti and cook for further 10 minutes
- Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
- Serve at once with the parmesan and warm bread!
WHAT OUR CONSUMERS THINK
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