Free-form lasagne primavera
Ingredients • 20g butter • 2 large zucchini, thinly sliced • 2 bunches asparagus, trimmed, cut int…
Ingredients
• 20g butter
• 2 large zucchini, thinly sliced
• 2 bunches asparagus, trimmed, cut into 4cm pieces (see note)
• 2 garlic cloves, crushed
• 1 cup frozen baby peas
• 400g grape tomatoes, halved
• 150g sliced leg ham, sliced
• 2/3 cup light thickened cream
• 2 tablespoons pine nuts, toasted
• 2 tablespoons finely grated parmesan cheese
• 2 x 250g packets fresh cannelloni pasta sheets
Method
1. Melt butter in a frying pan over medium heat. Add zucchini and asparagus. Cook for 2 minutes or until zucchini is just tender. Add garlic. Cook for 1 minute or until fragrant. Add peas, tomatoes, ham and cream. Cook, stirring for 3 minutes or until vegetables are just tender. Stir in half the pine nuts and half the parmesan. Season with salt and pepper.
2. Cook cannelloni, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender (don't stir cannelloni in water, or it will break). Using a large slotted spoon or spatula, carefully remove cannelloni to a colander. Drain.
3. Place 1 cannelloni sheet on each plate (see note). Top each with 2 heaped tablespoons of vegetable mixture. Repeat layers with remaining cannelloni and vegetable mixture, finishing with vegetable mixture. Sprinkle each plate with remaining pine nuts and parmesan. Serve.
