Spring green spaghetti

By Adam Liaw · sbs.com.au

30 minServes 4

Charred spring vegetables tossed with spaghetti, garlic oil, peas, pistachios and fresh herbs into a light, herbaceous pasta.

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prepBring a large saucepan of salted water to a boil
120 ml extra virgin olive oil	Heat oil & garlic over medium heat, add peas & cook 2 min	Add pistachios & grilled vegetables, season with salt & pepper	Transfer pasta to pan with pasta water, add parmesan & herbs, toss until coated
2 garlic cloves, thinly sliced
120 ml frozen peas
1–2 English spinach plants	Grill spinach, asparagus, beans & spring onions until charred; chop to 1 cm dice
1 bunch asparagus
6 green beans
4 spring onions
30 g roughly chopped pistachios
500 g spaghetti	Cook spaghetti in salted boiling water per package directions
60 ml pasta water
50 g freshly grated parmesan
2 tbsp roughly chopped basil
2 tbsp roughly chopped parsley
1 tbsp finely shredded dill
Salt and black pepper

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