What’s seasonal this month? Three for the price of one!

Summer is finally here! Move over potatoes and root veggies, make room for lush greens and vibrant colours, packed full of vitamins & minerals.

After a winter of stews, casseroles and pies, I am personally very much excited about a summer of salads and BBQs that use crunchy ingredients with fresh zesty flavours.

So what veggie’s are in season in June? There is a more exhaustive list but I’ve zoned in on the veggies that are typically exclusive to spring and summer months.

With lots of lovely veggies to choose from, what is my top pick for June and the must try recipe to celebrate this veggie?

Well, it celebrates the humble courgette, asparagus and peas, think of it as three for the price of one!   I’ve played around with a DELICIOUS pasta-based recipe. Having recently listened to an episode of Dish (hosted by Angela Hartnet and Nick Grimshaw) I couldn’t resist.

I’ve added some courgettes to maximise healthy veggies and flavours. If you haven’t got all three greens, not to worry! Other substitutions can be made with this recipe, pecorino for parmesan, onions finely diced instead of shallots, frozen peas instead of fresh, white wine instead of dry vermouth, dried tagliatelle instead of fresh, and low fat crème fraiche instead of double cream if you want a lower fat option.

This recipe takes roughly 15-20 minutes to prepare all ingredients, and then a further 20 mins to cook everything, its roughly 870 calories per portion.  It’s what I would describe as comfort food but packed full of lots of summery flavours!

Ingredients (serves x 4 as a main)

·       20g unsalted butter

·       2 shallots, finely chopped

·       1 small clove garlic, grated to a purée

·       150ml dry white vermouth

·       250ml vegetable or chicken stock

·       350ml double cream

·       3 tbsp capers, rinsed of salt or brine

·       ½ lemon, juice, to taste

·       3 x 100g packs asparagus tips, halved, if liked

·       1 medium courgette

·       125g fresh or frozen peas

·       500g pack fresh tagliatelle

·       15g Parmigiano Reggiano, finely grated, plus more to serve

·       ¼ x 20g pack chives, chopped

Method

• Then in a broad shallow pan, melt the butter. Sauté the shallots and garlic in the butter until softened, about 3 minutes. Add the vermouth and boil until reduced to about 100ml.

• Add the stock and cream and bring to a boil. Simmer until thick enough to thinly coat the back of a spoon. Add the capers and lemon juice, then season with salt and pepper. Remove from the heat, cover and set aside.

• Using a mandoline, thinly slice the courgette. In a new pan, lightly fry and colour the courgettes until these have a light golden brown colour, add to the creamy sauce you have set aside.

• Steam the asparagus for 2-3 minutes until just tender – pierce one tip with a sharp knife – and wrap in a clean tea towel, to keep them warm and absorb the water clinging to them.

• Pot the fresh peas, boil them for 2-3 minutes, then drain and return them to the warm pan and cover.

• Cook the pasta according to pack instructions – fresh pasta cooks very quickly – until al dente.

• Gently reheat the cream sauce and add the parmesan, stirring to melt a little. Drain the pasta, return to the warm pan and add the cream sauce, asparagus and peas. Toss together gently. Sprinkle over the chives and serve with more parmesan.

Bon Appetit, alongside a crisp zesty glass of white wine!