Jamie Magazine
By Anna Jones
Spring veg pasta
25 mins
Super easy
serves 6
About the recipe
Pasta’s a popular choice for children as it’s a fun food: it comes in all sorts of shapes and sizes, and is easy to eat. It’s a good staple for older kids to learn how to cook, as they can pair it with any flavours they like, or vegetables that are in season. We think kids will like the way the asparagus and courgettes are peeled to resemble the pasta ribbons (we do too). Peeling is a useful skill that even little children can learn, while older children can master cooking and assembling. You could make your own pasta if you have a machine – it’s a fun activity for everyone to get involved in.
Recipe From
Ingredients
1 x 350g bunch of asparagus
2 small courgettes
2 large free-range eggs
60g crème fraîche
1 handful of freshly grated Parmesan cheese, plus extra to serve
½ a lemon
400g tagliatelle
olive oil
100g pancetta
½ a bunch of fresh mint
Method
- Pasta’s a popular choice for children as it’s a fun food: it comes in all sorts of shapes and sizes, and is easy to eat. It’s a good staple for older kids to learn how to cook, as they can pair it with any flavours they like, or vegetables that are in season. We think kids will like the way the asparagus and courgettes are peeled to resemble the pasta ribbons (we do too). Peeling is a useful skill that even little children can learn, while older children can master cooking and assembling. You could make your own pasta if you have a machine – it’s a fun activity for everyone to get involved in.
- Fill a large saucepan with water, add a big pinch of sea salt and bring it to the boil.
- Peel the vegetables into ribbons with a speed peeler. Set aside.
- Break the eggs into a big mixing bowl, add the crème fraîche and Parmesan cheese, and finely grate in the lemon zest. Add a pinch of salt and black pepper, then mix well.
- Cook the pasta in the large pan of boiling water according to the packet directions.
- Heat a glug of oil in a large pan. Chop and add the pancetta for 4 to 5 minutes, until crisp.
- Setting aside a cupful of water, drain the pasta.
- Off the heat, add the pasta to the pancetta, pick in most of the mint, then add the veg ribbons, egg mixture and a splash of pasta water.
- Stir it all together, then add more pasta water if you think it needs it.
- Dish it up, then top each bowl with the remaining mint leaves and an extra grating of Parmesan.
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