PASTA PRIMAVERA

Pasta- 300gm (Taglierini Pasta,Trenette Pasta,Tripoline Pasta,Tagliatelle Pasta)
Fresh or Frozen Beans - 100 gm
Broad Beans -100gm
Snow Pea (mangetout) - 100 gm
Butter - 50 to 100gm
Parsley - 2tbsp
Fresh Dill -1/2 tbsp
Fresh Chives - 1/2 tbsp
Freshly Ground Black Pepper
Salt to taste

Cook the broad beans until just tender. Drain, allow to cool then pop out their the skins . Put them into a medium sized.
In a large sauce pan add 3 liters of water and place over a high heat. This is for pasta.
Put the green peas in a small pan cook until tender. Drain and add to the board beans.
Put the Snow pea or Mangetout in a small pan cook for 2 minutes. Drain and add to the other vegetables. Place over low heat and warm the vegetables in the butter.
When the water for pasta reaches a rolling boil, allow the water to come back to the boil, give the pasta a quick stir, then let the water boil steadily until the pasta is tender. Pasta cooks in a few minutes.
Drain the pasta but leave some water clinging to it, and put into the hot sauce pan. Add the warm vegetables with their butter, and the herbs. Toss well season to taste with salt and black pepper and toss again. Serve hot.

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