400g of vegetables ... A mix of two or three from mangetout, peas, asparagus, broad beans, shredded spinach, French beans or courgettes.
1tsp of dried marjoram.
Chopped basil or parsley.
Salt and black pepper.
Heat the butter in a small pan, add the garlic, cherry tomatoes and marjoram and cook very gently for about 20 minutes. The tomatoes should be wrinkling and oozing their juices into the pan. Try not to let them break up though, so move them about very carefully.
Pour in the cream and simmer (you may need to add a little water to stop the sauce getting too thick).
Cut any larger pieces of veg into pieces roughly the same length as your pasta.
Cook the vegetables in boiling water until just tender, then plunge into cold water to stop them cooking further and fix their lovely bright green colour.
You can use the cooking water for the pasta now.
When the pasta is ready drop the vegetables into the boiling pasta water to reheat them for a few seconds, drain, and very carefully stir in the creamy tomato mixture, adding a little water to lubricate things.
Taste and season well with salt and pepper.
Serve on warm plates with a sprinkling of fresh herbs.
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