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This vibrant pasta from the chef proprietor of Murano is a celebration of bright spring flavours and fresh green peasI love spring – and to me this pasta dish is the best of it: showcasing fresh, seasonal ingredients simply. With simplicity there’s nowhere to hide, so quality is key: great oil, fresh veggies and flavoursome preserved lemons.It’s so quick and easy that you can make it whenever you like, but for me lunchtime is the best time to eat pasta – serve it with a fresh, dry Italian white, great bread and a green salad for a long, lazy Saturday lunch.Belazu Beldi Preserved Lemons bring a fragrant, soft acidity to everything from tagines to roasts Continue reading...