LIVING
GET THE PARTY STARTED
FOOD ❘ HOME ❘ CULTURE ❘ T R AV E L
If you enjoyed The Big Jubilee Lunch and The Coronation Big Lunch, there’s good news: The Big Lunch is back in June, and everyone’s invited. Here, three celebrity chefs share delicious recipes to make it a great weekend
Joe Wicks’s SPRING VEGETABLE PASTA
Serves 4 Takes 15 minutes
RECIPE FROM ‘FEEL GOOD IN 15’ BY JOE WICKS, WITH PHOTOGRAPHY BY DAVID LOFTUS, OUT NOW, PUBLISHED BY HQ, PRICED £22
This recipe is from Joe’s cookbook Feel Good in 15. He says: “The crisp asparagus, the sweet burst of peas, the super-soft broccoli that coats the pasta almost like a pesto – this dish is banging. “The trick is to cut the broccoli quite small, as you’re going to intentionally overcook it.”
INGREDIENTS
• 1 head of broccoli, finely chopped, stalk discarded
• 300g/11oz penne pasta
• 2 tbsp extra virgin olive oil
• 200g/7oz asparagus, cut into 2-3cm/3/4-11/4in chunks
• 4 cloves garlic, peeled and finely chopped
• 4-5 sprigs fresh rosemary, finely chopped