Mark Hix recipes: Our chef gets creative with pasta and spring vegetables

The great thing about pasta is that it works for veggies and non-veggies alike

Fern root vermicelli, chilli, spring onion and ginger salad (Jason Lowe)

Pasta and risotto are two of the most adaptable dishes in your larder. There are few other vegetarian foods you can serve to non-veggies and expect your guests to keep the smiles on their faces.

As summer approaches and all sorts of beans, peas, leaves and shoots begin to appear in the shops, we're spoilt for choice when looking for things to toss into pasta. I'm a big fan of the high-quality Cipriani and Filotea varieties, as they have a short cooking time and are delicate enough to marry well with spring herbs and vegetables.

Some of the heavier pastas, which work better for ragouts, just don't cut it with more delicate sauces, so be aware when choosing.

Fern root vermicelli, chilli, spring onion and ginger salad

Serves 4

I've had this packet of black fern root noodles in my larder for ages and, to be honest, I can't remember when I even bought them. So I thought I had better give them a go and started reading the back of the packet. Alas, it hadn't been translated in the most sympathetic of ways. Once I had deciphered the cooking instructions, I was pleasantly surprised. More than pleasantly, in fact; the noodles were lovely. I just wish I could remember where I bought them so I can get some more.

4 servings of black fern root vermicelli (about 100-120g)
4 large spring onions, cut into 4cm lengths then finely shredded
2 large medium-strength red or green chillies, trimmed and finely shredded
6-8 leaves of wild garlic, finely shredded
A handful of coriander leaves, washed and finely shredded
2tsp toasted sesame seeds
1tbsp light sesame oil
1tbsp groundnut oil
1tbsp light soy sauce
1tbsp ponzu
Salt and freshly ground white pepper

Soak the vermicelli in cold water for 8-10 minutes, then drain and cook in boiling, salted water for 3-5 minutes or until tender.

Drain in a colander and run under the cold tap briefly to cool. Ensure the noodles are dry – you can pat them dry with a kitchen towel if you wish.

Toss the vermicelli with the rest of the ingredients and season to taste, then serve immediately.

Spring vegetable minestrone

Serves 4

You can use any green vegetables that are in season. And, if you want to cheat, add some frozen peas and broad beans, too.

1-2 sticks of celery, peeled if necessary and cut into ½cm dice
1 small leek cut into rough ½cm dice and well rinsed
100g shelled weight of peas or frozen
100g podded weight of broad beans
60g green or runner beans, cut into ½cm pieces
A couple of asparagus spears cut into ½cm dice
1ltr vegetable stock
A couple of leaves of spring greens, cut into rough 1cm squares
30g baby or tiny pasta, cooked
1tbsp chopped parsley
1tbsp chopped chives

Go green: Spring vegetable minestrone (Jason Lowe)

Simmer the leek, celery, peas, beans, broad beans and asparagus in the vegetable stock for 8-10 minutes, until tender.

Add the spring greens, simmer for another couple of minutes, then add the pasta, parsley and chives, and simmer for another minute. Re-season if necessary and serve.

Spaghetti with monk's beard

Serves 4

Monk's beard, or agretti, is not so common over here, but you can grow it from seed. Essentially, it is like samphire.

4 servings of spaghetti
100-150g monk's beard, trimmed and washed
A handful of wild garlic leaves, shredded, or a couple of cloves of garlic, peeled and crushed
60-80g butter
4-5tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated parmesan to serve

Sowing the seeds: Spaghetti with monk's beard (Jason Lowe)

Cook the spaghetti in boiling salted water according to the manufacturer's instructions. Drain the pasta, reserving about 100ml or so of the liquid.

Meanwhile, melt the butter in a large heavy saucepan and stir in the monk's beard and garlic; heat for about 20 seconds then toss in the hot pasta, adding a little of the cooking water and the olive oil, and season. Add a little more water if the pasta is too dry and stir in about two tablespoons of parmesan.

Transfer to warmed serving bowls and serve with extra parmesan.

Rigatoni with leeks

Serves 4

You can use large leeks for this or new season baby leeks, totally up to you.

There are lots of tubular pastas out there these days, so if you don't have rigatoni, you can substitute it for something else.

4 servings of rigatoni-style pasta
1-2 leeks cut into 2cm chunks or sliced, and washed
200-250ml vegetable stock
Salt and freshly ground black pepper
60-70g butter
4-5tbsp extra virgin olive oil
Freshly grated parmesan to serve

Filling: Mark's rigatoni with leeks (Jason Lowe)

Put the leeks in a pan with the vegetable stock and simmer with a lid on for 8-10 minutes, or until tender.

Drain in a colander, over a bowl, to catch the stock. Return the stock to the pan and simmer until it's reduced down to about 80-100ml.

Meanwhile, cook the pasta in boiling salted water according to the cooking instructions, as pastas vary.

Drain the pasta and mix with the stock and leeks; now stir in the butter until melted, then the olive oil and season. Toss a couple of tablespoons of grated parmesan in with the pasta, give it a good stir and serve in a large sharing dish, or individual serving dishes.