Recipe: Penne Primavera

1 Pour 2.1 qt (2 litres) of not too hard water into a saucepan. Bring to the boil, add your salt, and when it returns to the boil, add your penne. Cook to your liking, about 12 minutes.

2 In another saucepan, pour 1.1 qt (1 litre) of water and add salt. Bring to the boil and plunge all your vegetables, except the garlic. Cook for 2 minutes after the water returns to the boil, then drain and plunge them into ice-cold water. Drain again.

3 Test your penne to check they are nearly cooked. Next to the heat, place a large frying pan and pour in 3 tablespoons of olive oil. Add your green vegetables and a small ladle of pasta cooking liquid. Drain your penne and pour them into the pan. Add a little salt and pepper from the mill, then toss. Add your chopped wild garlic, garlic chives, or finely minced garlic at the last moment.

4 Serve piping hot in the centre of the table with a bowl of freshly grated parmesan.