Hi, I'm Anna Jones, and this is the first
of my series of Simple Suppers for The
Pool. My April recipe is a one-pan Genovese pasta. So, the sauce, the pasta,
everything is done in the pan.
There's asparagus, new potatoes, basil, all
those fresh, lovely spring flavours.
So, first find a shallow pan with a lid,
put it on your hob, and put the pasta in.
Snap the woody bottoms off your
asparagus, cut the stems of the asparagus into little 1/2 centimetre coins,
keeping the tips intact. Keep the tips to
one side for later and throw the coins
into the pan with the pasta. Finely
slice the cooked potatoes and add them
to the pan. Peel and finely slice your
garlic, and add this to the pan along
with the green beans. Use a fine grater
to grate the zest of both lemons into
the pan, and add a teaspoon of sea salt
and 100mls of olive oil. Next, add
a litre of boiling water from the kettle,
put the lid onto your pan, turn the heat
on to maximum and bring it to the boil.
As soon as it comes to the boil, remove
the lid and simmer on a high heat for 8
minutes, turning the pasta with a pair of
tongs every 30 seconds or so.
Once the pastas had eight minutes, stir
through the asparagus tips and tear over
the basil. Simmer everything for a final
two minutes. Once almost all the water
has evaporated, take the pan off the heat
and leave it to sit for a few minutes so
that the pasta can absorb the last bit
of the water and form a lovely, creamy,
lemony sauce. Twirl the pasta into four
bowls and top with a final grating of
parmesan.
I hope you enjoyed this recipe. For
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