There is no better way to showcase the best of the spring season's young vegetables than in this delightful pasta dish.
8 ounces thin asparagus spears, cut in half
4 ounces snow peas, topped and tailed
4 ounces whole baby corn
8 ounces whole baby carrots
8 scallions, sliced
8 ounces torchietti or other pasta cuts
2/3 cup cottage cheese
2/3 cup low-fat yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon snipped chives
sun-dried tomato bread, to serve
1. Cook the asparagus spears in a pan of boiling salted water for 3 -4 minutes. Add the snow peas halfway trhought the cooking time. Drain and rinse both under cold water.
2. Cook the baby corn, carrots, pepper and scallions in the same way until tender. Drain and rinse.
3. Cook the pasta in a large pan of boiling salted water until tender. Drain thoroughly. Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender. Season with salt, then process until smooth. Thin the sauce with a little milk, if necessary.
4. Put the sauce in a large pan with the pasta and vegetables, heat gently and toss carefully. Transfer to a warmed serving plate, sprinkle the chives over the top and serve with sun-dried tomato bread.