Pasta with Vegetables and Bocconcini Recipe

Pasta with Vegetables and Bocconcini Recipe

This is a very simple vegetarian dish of hot pasta with vegetables and melting bocconcini

I love the freshness of this dish combined with the creamy melting bocconcini

• 400g long pasta such as buccatini or spaghetti

• 8 baby carrots, sliced diagonally

• 250g asparagus, coarse ends snapped off, green beans can be substituted if asparagus is unavailable.

• 1 cup peas

• 16 snow peas, halved diagonally

• 4 tablespoons extra virgin olive oil

• 1 clove garlic, finely chopped

• Zest and juice of 1 lemon

• 6 bocconcini, quartered

• Freshly grated parmesan for serving

Boil the pasta in plenty of well salted water until al dente.

Meanwhile, drop the carrots into another saucepan of boiling salted water.

Bring back to the boil and boil 2 minutes.

Add the asparagus and peas and boil 2 minutes.

Add the snow peas, bring back to the boil and drain immediately.

Put the pasta into a warm serving bowl and add the vegetables, oil, garlic, zest and juice and bocconcini.

Mix well, taste and season with salt and freshly ground black pepper.

Serves 4.