500 gm spaghetti
1 cup shelled broad green beans
200 gm snow peas, trimmed
155 gm green asparagus
220 ml cream 60 gm grated yellow cheese
60 gm grated yellow cheese, extra
30 gm butter
Salt + pepper
Cook the spaghetti in a large pan until just tender al dente.
Rinse and drain. Return to pan to keep warm, covered.
Cook the beans in a pan of boiling water for 2 minutes.
Plunge into iced water. Drain and remove outer white skin.
Cook the peas in boiling water for two minutes.
Plunge into iced water, then drain.
Remove woody ends, from the asparagus and cut into short pieces.
Cook in a pan of boiling water for 2 minutes or until bright green and tender.
Plunge into iced water and drain.
Melt the butter in a frying pan.
Add the vegetables, cream and cheese.
Simmer for two minutes whist stirring. Season to taste.
Pour the sauce over the spaghetti and toss to combine.
Serve with extra cheese aside to sprinkle on top
