1 shallot, peeled
1 stick of celery, 1 carrot, 1 small courgette and 1 small fennel bulb, trimmed
200g asparagus
1 bunch of fresh flat-leaf parsley, leaves picked and stalks reserved
1 bunch of fresh basil, leaves picked and stalks reserved
2 baby artichokes
juice from 1 lemon
extra virgin olive oil
200g fresh peas, shelled
200g fresh broad beans,podded and shelled
2 x 400g tins of chopped tomatoes
800ml hot organic vegetable stock
sea salt and freshly ground black pepper
50g baby spinach
600g penne
Parmesan cheese, to serve
The first herbs and vegetables of the season were celebrated in spring. The perfect choice for lovely light pasta sauces are fresh peas, broad beans, asparagus, courgettes, spinach. The best season for the drilling of nettles, soda, rocket and wild garlic is also here.


1.Start your vegetables with the preparation. Dice the shallot finely, celery carotte, courgette and fennel (reserving the fronds of the fennel).
2.Use a vegetable peeler, then cut the woody ends off and extract any tough stringy bits from the sparrow stalks. Slice the tits finely, save the tips later, and then slice them finely.
3.Next, the artichokes should be prepared. Place in a bowl of cold water and lemon juice-the acidity prevents the color of the artichokes.
4.Cut the stem off and discard with a sharp knife approximately 22 cm below the base from one of the artichokes. Then cut off the rest of the stalk and peel with your knife and add it to the bowl to the sweeter inner core.
5.Start to pull, split and discard until the thinner pale leaves are reached. Cut out the top portion of the artichoke and then cut all scratchy bits, so you'll have the white base left behind. Close your length and add the rest of the artichoke to the bowl.
6.When done, open the artichoke like a rose, scoop out the fluffy center with a tea cubicle and discard it.
7.Steam the steam in a big, broad pot for 6 tablespoons of oil, and add the chopped vegetables and herbal twigs.
8.Pour in medium to hot stock, add 5 to 10 minutes of sweat, then add salt and pepper to boil, return to the boil and season.
9.Cut the spinach and the spinach reserved, then cook 45 minutes over low heat or before thickening and reducing.
10.Cook the penne in a large pot of boiling salted water for 10 minutes, until al dente. Reserve some of the cooking water, remove and apply to the sauce in the penne.
11.Throw well over the steam, and add a sprinkle of the cooking water, if necessary, to loosen it.
12.Sprinkle with a gourd of parmesan over any reserved fennel threshing, some pink and basil leaves.

The first herbs and vegetables of the season were celebrated in spring. The perfect choice for lovely light pasta sauces are fresh peas, broad beans, asparagus, courgettes, spinach. The best season for the drilling of nettles, soda, rocket and wild garlic is also here.

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