Spring Vegetable Linguine - cooking recipe

Ingredients

3 tbsp olive oil
1 None onion, peeled and finely diced
12 oz frozen peas
1 cup white wine
1 lb asparagus, woody ends snapped off, cut into chunks
10 None spring onions, sliced
8 oz frozen lima beans, thawed
1 lb artichoke hearts, drained cut into wedges
16 oz linguine
1/4 lb Manchego cheese, grated

Preparation

Heat 1 tbsp oil in a frying pan and saute the onion until softened. Add the peas and cook for 2 mins. Season with salt and black pepper. Add the wine, bring to a boil and cook for 2 mins. Transfer to a blender and puree.
For the vegetables, heat the remaining 2 tbsp oil in the frying pan and saute the asparagus for 4 mins, turning. Add the spring onions, lima beans and artichokes and saute for 1 min. Season with salt and black pepper. Add the pea mixture and warm through.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain and toss with the vegetables. Transfer to serving plates and sprinkle with the cheese.