Pasta Primavera

Pasta Primavera

Bursting with fresh veg and zesty flavours, our Italian recipe is pasta-perfect

By , 31 March 2016

(5 votes)

Pasta Primavera
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 448g serving contains
  • Energy

    2435KJ

    582KCAL

    29%
  • Fat

    17.9g

    med

    26%
  • Saturates

    7.6g

    high

    38%
  • Sugars

    9.0g

    low

    10%
  • Salt

    0.45g

    low

    8%
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
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.