date:Sep 25, 2013
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 zucchin