Pasta with spring vegetables

Pasta with spring vegetables

We've used penne in this recipe, but other pasta shapes work as well

By , 21 September 2015

(1 vote)

Pasta with spring vegetables
  • 30 Mins
  • Serves: 4
  • Price: 68p per serving
Nutritional Info
Each 304g serving contains
  • Energy

    2527KJ

    604KCAL

    30%
  • Fat

    22.1g

    high

    32%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    5.4g

    low

    6%
  • Salt

    0.30g

    low

    5%
of your reference intake.
Typical energy values per 100g: 831kJ/199kcal.
Ingredients
  • 350g Napolina Penne Pasta
  • 300g frozen peas (or fresh)
  • 250g tenderstem broccoli, cut into bite-sized pieces
  • 1 red onion, chopped
  • 15g butter
  • 2 tbsp olive oil
  • 1 unwaxed lemon, zest of
  • 2 tbsp lemon juice
  • 1 tbsp Asda Dijon Mustard
  • 4 tbsp Asda Crème Fraîche
  • 25g pine nuts (optional)
Method
  • Heat a large pan of lightly salted water until boiling. Add the pasta, stir once, bring back to the boil and simmer fast, uncovered, for 11-13 minutes, or until the pasta is just tender. Drain and return to the pan.

  • Put the peas and broccoli in another pan and just cover with boiling water. Bring back to the boil, cover and simmer for 4 minutes. Drain.

  • Cook the onion in the butter and 1 tbsp of the oil in a large pan over a low heat, stirring often, until soft.

  • Mix the lemon zest with the lemon juice, the remaining olive oil, mustard and crème fraîche. Add to the pasta with the onion, peas and broccoli and toss together. Reheat.

  • Put the pine nuts in a dry frying pan and toss over a medium heat until golden. Serve sprinkled on the pasta.