BROWN RICE PENNE WITH SPRING VEGETABLES
300 g brown rice penne
2 tbsp extra virgin olive oil
50 g speck, chopped into battons
1 brown onion, finely diced
1 garlic clove, chopped
100 g broad beans, shelled
100 g baby peas
4 zucchini flowers, roughly chopped
Sea salt flakes
Cracked black pepper
Cook pasta to packet instructions.
Heat 2 tablespoons of oil in a fry pan, add the onion and garlic and fry off for a few minutes. Add the speck and continue to cook off until the onions start to turn a golden colour.
Add the broad beans and peas, and cook off for a few minutes, then add the zucchini flowers.
Season with salt and pepper and toss through the pasta.
Serve with grated parmiggiano cheese.
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