creamy lemon penne w' spring peas & asparagus

Miss G. wasn’t quite herself yesterday.

Fully versed in the awfulness that is teething I knew this time was different.

Warm, flushed, extra cuddly, very quite and continually sleepy I decided to bundle her up and head to the Dr’s.

With a very high temp we were rushed in and quickly prescribed antibiotics.

Poor bubby had an infection.

Returning home I couldn’t wait to smother her in cuddles, kisses and spend the day snuggled on the couch napping, resting and getting better.

And just like most kids do when they’re unwell, Miss G. completely lost her appetite.

She refused everything.

My heart broke.

Seeing your little one unwell and refusing food is just horrible.

As the afternoon stretched on she improved slightly. Not enough to eat dinner though.

Completely mortified at the thought of sending her off to bed with nothing in her tummy I coaxed her into eating a few sultanas.

This morning she rose with a little extra spring in her step and I couldn’t have be happier.

Hoping her appetite had returned also I decided to put together one of her favourite pasta dishes, peas and penne.

Rummaging through the fridge I also found a lemon and bunch of asparagus so I decided to add them to the mix also.

This creamy pasta sauce is a family favourite. Not only is the creamy concoction gorgeously zesty but it’s a breeze to prepare and requires no cooking. Just pour the sauce through a pot of steaming hot penne and the heat of the cooked pasta does it for you. I cook this pasta sauce more than anything else.

As I stirred the pasta together I could see out of the corner of my eye Miss G. eagerly watching me, getting more and more excited.

I quickly popped her into her high chair and dished up a generous helping of the basil and parmesan adorned penne.

She devoured it all with a huge smile on her face.

To create this easy peasy creamy lemon w’ spring pea & asparagus penne simply…

Begin by bringing a large pot of water to the boil. Add the penne and cook for 2-3 minutes before adding the asparagus and peas. Continue to boil until the pasta is aldente and the peas and asparagus are just tender. Drain and return to the same pot.

Whilst the penne and greens are bubbling away get on with the super simple sauce. In a small jug place the cream, egg yolks, parmesan, lemon zest and juice and whisk to combine.

Pour the creamy lemony sauce over the cooked and drained pasta/greens and mix to combine. Serve the pasta with a good helping of fresh basil leaves and freshly shaved parmesan.

creamy lemon penne w’ spring peas & asparagus

INGREDIENTS

500 grams penne (or any other short pasta)

1 1/2 cups peas, fresh or frozen

1 bunch asparagus, woody ends trimmed and chopped into 3

3/4 cup cream

2 egg yolks

zest and juice of 1 lemon

1/2 grated parmesan

To serve: shaved parmesan and fresh basil leaves

METHOD

Bring a large pot of water to the boil. Add penne and cook for 2-3 minutes. Add peas and asparagus and continue to boil until the penne is aldente and greens are tender. Drain and return to the same pot.

Meanwhile, in a small jug place the cream, egg yolks, lemon zest and juice, parmesan and whisk to combine. Pour the creamy sauce over the hot penne and greens and mix to combine.

Serve with a few fresh basil leaves and generous helping of shaved parmesan. Enjoy x.

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