Gemelli with Asparagus, Peas & Courgettes
A fresh, garden-inspired dish adapted from a recipe in Russell Norman’s beautifully simple cookbook, Florentine.
Russell’s honest approach to food has inspired us ever since our Bread and Fishes days: cook with care, celebrate wonderful ingredients, and whenever possible, grow your own.
Begin in the garden. For everything else, there’s always Booths.
Serves 4 generously
Ingredients
- 12 asparagus spears
- 4 small courgettes, ideally home-grown
- 200g freshly podded peas
- A small handful of flat-leaf parsley
- Querbui extra virgin olive oil
- Blackthorn Salt
- 500g Lovingly Artisan Sourdough Gemelli
- A generous knob of Estate Dairy uncultured butter
- 80g Parmesan, finely grated
- Freshly ground black pepper
Method
- Prepare the vegetables
Snap or cut away the woody ends of the asparagus, then slice the tender stalks thinly on an angle. Top and tail the courgettes, cut them in half lengthways, then slice them thinly. Pod the peas and finely chop the parsley. - Bring the pasta water to the boil
Fill a large saucepan with water, season it generously with Blackthorn Salt and bring it to a rolling boil. - Cook the vegetables
Meanwhile, add a few generous glugs of olive oil to a large, wide frying pan over a medium heat. Add the asparagus, courgettes and peas with a pinch of salt.
Cook gently for around 10 minutes, stirring occasionally, until the vegetables are tender but still vibrant. Take care not to let them brown.
- Cook the Gemelli
Add the Lovingly Artisan Sourdough Gemelli to the boiling water and cook for 4 minutes, or until al dente. The pasta should remain tender with a gentle bite. - Transfer the pasta
Scoop the Gemelli directly into the pan with the vegetables. - Reserve the pasta water
Before discarding the cooking water, reserve a generous ladleful. This beautifully starchy water is one of the most important ingredients in the dish and will help create a silky, glossy sauce. - Bring everything together
Increase the heat slightly, then add the butter, half of the Parmesan and the chopped parsley. Toss everything together for around one minute, adding a splash of the reserved pasta water until the sauce gently coats every piece of pasta. - Finish and serve
Divide between warm bowls, then finish with the remaining Parmesan, a generous twist of freshly ground black pepper and a final drizzle of good olive oil.
A Final Thought
Simple, seasonal, and full of the garden.
Fresh vegetables, slowly fermented sourdough pasta, and a handful of wonderful ingredients are all that’s needed to create a nourishing meal, bringing family and friends together around the table.
