This recipe is a brilliant mid-week one – the cooking time is super quick, so no need to worry about suffering for long from those post-work hunger pangs. The recipe was actually developed by the mothership a few years ago, and has become a firm family favourite ever since. Feel free to mix it up veg-wise depending on your fridge contents, but do make sure it is of the crunchy persuasion.
- Olive oil
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 10 cherry tomatoes, halved
- 1 pack of baby corn, chopped into chunks
- 1 pack of baby asparagus, trimmed and halved
- 1 handful of sugar-snap peas, chopped into three
- 1 handful of chopped parsely
- 200 ml double cream (or cooking cream if you can find it!)
- 1 full glass of white wine
- 2 packs of fresh ravioli (either a tomato filling or spinach & ricotta)
- Salt & pepper
- Over a medium heat, soften the onion in a good glug of olive oil. Bring a separate pan of water to the boil for the pasta.
- Add the garlic and cherry toms and cook until they’re squishable and beginning to break down.
- Pour in the wine, and once it begins to bubble, add the rest of the veg (corn, asparagus, and sugar-snap peas). Cook for about 15 minutes – the key to this dish is to avoid overcooking the veggies so that they keep their crunch!
- Add the pasta to the boiling water, and cook for the time indicated on the pack. Mine took a speedy four minutes!
- While the pasta is cooking, turn the heat off the veg mix, add the cream and parsely, and mix until heated through. Avoid boiling, as the cream tends to break apart somewhat. Although if you have cooking cream it doesn’t matter! Season to taste.
- Drain the pasta, and pour back into the pan with a glug of olive oil to prevent it all from sticking together.
- Divide the pasta into shallow bowls, top with the cream veg mix, and finish with parmesan, pepper, and a little more parsely.