75 g fresh peas
75 g fresh broad beans
100 g shredded spring greens
75 g asparagus
75 g wild garlic
140g cooked spiral pasta
200 g canned butter beans, rinsed and drained
50 g toasted pine nuts
Small bunch shredded basil leaves
50 g parmesan
1. Place the green vegetables in a medium-size saucepan, and then pour over the stock.
2. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 5 minutes.
3. Stir in the cooked pasta and beans.
4. Season to taste.
5. Garnish with Parmesan, pine nuts, shredded basil and olive oil.