Fettuccine and Greens

Author Rosemary Stanton
Serves 4
Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients

1 tbsp olive oil
2 cloves garlic, finely chopped
4 anchovy fillets, thoroughly drained and chopped
1 fresh chilli, seeded and sliced
500g broccoli
1 bunch fresh asparagus, cut into 2 cm lengths
1 bunch arugula (rocket), sliced
500g fettuccine
freshly grounded black pepper

Method

1. Place the oil, garlic, anchovy and chilli in a large frying pan and cook over very low heat for 1-2 minutes.
2. Discard coarse broccoli stems and slice remaining stems thinly. Divide broccoli into small florets. Add florets with stem slices to the pan and stir-fry for 2-3 minutes.
3. Add asparagus and rocket to the pan and continue stir-frying for a couple of minutes more, until asparagus is just cooked through.
4. While veggies are cooking, bring a large pan of water to boil and cook fettuccine till just tender, do not overcook. Drain pasta quickly (leave a little water behind to help keep the pasta moist). Turn drained fettuccine into a deep heated bowl and top with ground black pepper, toss well and serve immediately, garnished with strips of fresh chilli.

Cooking Tips

Watercress or English spinach may be used instead of rocket in this recipe, if you dislike the taste of rocket. To serve 4, 375g of pasta is usually enough, but allow 500g for larger appetities.