Pasta Primavera
(5 votes)
Nutritional Info
-
Energy
2435KJ
582KCAL
29% -
Fat
17.9g
med
26% -
Saturates
7.6g
high
38% -
Sugars
9.0g
low
10% -
Salt
0.45g
low
8%
Ingredients
- 350g Extra Special Fettuccine
- 300g fresh peas
- 150g broad beans
- 250g asparagus
- 1 red onion
- 15g butter
- 1tbsp olive oil
- 10 cherry tomatoes
- zest 1 unwaxed lemon
- 2tbsp lemon juice and one lemon wedge
- 1tbsp olive oil
- 4tbsp Asda Crème Fraîche
- 1tbsp Dijon mustard
- sprinkling of Parmesan
- basil leaves
Method
Add 350g Extra Special Fettuccine to a pan of lightly salted boiling water. Stir once, bring back to the boil and simmer for 11-13 mins. Drain and return to the pan.
Meanwhile, put 300g fresh peas, shelled, 150g broad beans, shelled and podded, and 250g asparagus in another pan and just cover with boiling water. Bring back to a boil and simmer for 4 mins. Drain.
In a large pan, cook 1 red onion, chopped, in 15g butter and 1tbsp olive oil until soft but not browned. Add 10 cherry tomatoes, halved, and cook for 1 min more.
Mix zest 1 unwaxed lemon, 2tbsp lemon juice, 1tbsp olive oil, 4tbsp Asda Crème Fraîche and 1tbsp Dijon mustard. Add to the pasta with all the veg and toss together. Reheat.
Serve with a sprinkling of Parmesan, basil leaves and a lemon wedge.