Lots of us need cooking inspiration during this time so we have asked Chef Gary O’Hanlon joined Ciara to  share simple and popular recipes that you can get involved with and try out.

This week's recipe is Pappardelle, Asparagus, Petit Pois, Courgette Aged Parmesan Lemon Cream.

Serves 2 

Ingredients 

250g Pappardelle (or pasta of choice)

drizzle of oil

½ small white onion, chopped

½ courgette, diced

12 asparagus spears, approx. 1” of base woody bit removed & blanched*

2 handfuls frozen peas, blanched

salt and black pepper to taste

50ml white wine

325ml double cream

juice of 1 lemon

juice of ½ lime

80g grated parmesan

50g grated mozzarella or emmental cheese

Method 

Bring a large pot of salted water to the boil and drop in the pasta, after 30 seconds give it a good stir to make sure pasta isn’t sticking.

Heat a heavy based frying pan and add a drizzle of vegetable oil

Add in the onion, courgette and season

Saute for 2 minutes then add in the wine and reduce by half followed by the cream, lemon juice and lime juice.

Boil rapidly to reduce the sauce.

When almost reduced by half, add in the grated emmental plus half the grated parmesan, taste and season to taste.

When the pasta is cooked, drain and when the sauce has reduced enough add in the asparagus and peas. Mix well.

Now toss in the pasta, mix well and adjust seasoning.

Split between two bowls and then divide the remaining grated parmesan between both and finish with a generous twist of freshly cracked black pepper

*blanched just means cooked in boiling water then plunged into iced water to stop the cooking process

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