Mary Berry's fettuccine primavera recipe

After a tasty meat-free meal in under half an hour? Try Mary Berry's medley of fresh veg like courgettes and peas tossed in a creamy tomato sauce with pasta ribbons.

Ingredients

• 125g (4oz) asparagus, trimmed and cut into bite-sized pieces
• 125g (4oz) broccoli florets
• 1 courgette, sliced
• Salt and black pepper, to season
• 3tbsp olive oil
• 1⁄2 red and 1⁄2 yellow pepper, halved, seeded, and diced
• 3 garlic cloves, crushed
• 1 x 200g (7oz) can chopped tomatoes
• 90g (3oz) frozen petits pois
• 125ml (4fl oz) double cream
• 500g (1lb) fettuccine (long pasta ribbons)
• 4tbsp shredded fresh basil
• 90g (3oz) Parmesan cheese, grated, to serve (OR use a vegetarian cheese substitute like Gran moravia)

Method

1. Cook the asparagus, broccoli, and courgette in a large pan of boiling, salted water for 3 mins or until just tender. Drain, rinse under cold running water, and set aside.
2. Heat the oil in a large, deep frying pan, add the peppers and garlic, and cook over a medium heat, stirring, for 4 mins or until the peppers are softened.
3. Add the tomatoes and the petits pois, and cook for 5 mins or until the liquid in the pan is reduced by about a half.
4. Add the asparagus, broccoli, and courgette, stir in the cream, and boil for 1-2 mins to reduce the liquid and concentrate the flavour. Add salt and pepper to taste, and remove from the heat.
5. Cook the fettuccine in a large saucepan of boiling salted water for 8-10 mins until just tender.
6. Drain the fettuccine thoroughly, add to the sauce, and toss over a high heat. Stir in the shredded basil and serve at once, sprinkled with Parmesan cheese.