A pairing for our No. 1 English Bacchus. Recipe credit @eddmifflin
Have your fill of spring greens with this fresh and delicious pasta. Knocked up in around 15 mins, it makes for a rather tasty midweek supper.
Ingredients (serves 4)
- 250gpurple sprouting broccoli
- 200gfrozen peas
- Bunchasparagus, stems cut into three
- 4tbspcrème fraîche
- HandfulGrated parmesan
Defrost the peas under hot water and whizz in a food processor.
Blanch the broccoli and asparagus briefly in a pan of boiling water before removing and adding the gnocchi for a couple of minutes to cook.
Drain (save a cup of the cooking water) and add the gnocchi to a hot frying pan with some oil and fry for 2 minutes. Then add the crème fraîche, peas, a ladle of the cooking water and the cooked asparagus and broccoli. Combine and stir through the juice of a lemon and some chopped basil.
Finish with a handful of grated parmesan and serve up with a generous glass of Bacchus.