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Piccolo Tomatoes December 2018
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Ingredients

  • 150 g spaghetti
  • 100 g broccoli, cut into small florets
  • 75 g courgette cut into strips
  • 15 g butter
  • 4 spring onions, finely sliced
  • 100 g frozen peas
  • 1 tomato approx 140g, skinned, de-seeded & chopped
  • 150 ml crème fraiche
  • 75 ml vegetable stock
  • squeeze of lemon juice
  • 4 tbsp Italian hard style cheese, grated

Method

  1. Cook the spaghetti according to the instructions on the packet.
  2. Blanch the broccoli and courgette in boiling lightly salted water for 4 minutes.
  3. Melt the butter in a saucepan and gently fry the spring onions for 1 to 2 minutes.
  4. Stir in the peas and cook for one minute.
  5. Stir in the chopped tomato and the blanched broccoli and courgette and cook for one minute more.
  6. Stir in the crème fraiche, vegetable stock, squeeze of lemon juice and Italian hard style cheese.
  7. Cook over a gentle heat for 2 to 3 minutes.
  8. Season to taste and stir in the cooked spaghetti.
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