Jamie Oliver Stracci Primavera with Sweet Peas, Asparagus, Edamame, Mint and Feta

Boil the kettle. Cut the lasagne sheets into random 5cm shapes to make stracci (rags). Peel and finely slice the garlic. Snap the woody ends off the asparagus, then finely slice the stalks, leaving the tips whole. Pick the mint leaves. Finely grate the Parmesan. Put a 28cm frying pan on a high heat.

Once hot, put a little drizzle of olive oil into the pan with the garlic and asparagus. When the garlic is lightly golden, add the frozen peas and beans, then scatter the pasta and mint leaves into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a simple sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, crumble in the feta, stir in the Parmesan, then season to perfection. Finish with a kiss of extra virgin olive oil, if you like.

Ingredient hack: I’ve used frozen edamame here instead of the more traditional broad beans, because they’re tasty, convenient and don’t need peeling.

ENERGY 432kcal FAT 14.7g SAT FAT 4.9g PROTEIN 23.2g CARBS 52.9g SUGARS 3.8g SALT 0.4g FIBRE 8.5g.

Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.