Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Vegetable garden risotto
Ingredients
- 250g/10oz broad beans
- 50g/2oz butter
- 3 tbsp olive oil
- 1 tbsp chopped fresh mint leaves
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3-4 sprigs fresh thyme
- 1 long strip lemon zest
- 1 bay leaf
- 150g/5oz arborio risotto rice
- 150ml/5oz dry white wine
- 750ml/1 pint 7fl oz hot vegetable stock
- 100g/3½oz peas
- 1 bunch asparagus, trimmed and cut into short lengths
- 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips
- 100g/3½oz feta cheese, drained and crumbled into small pieces
- Sea salt flakes and freshly ground black pepper
- Parmesan shavings, to serve
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