Pasta with spring vegetables
- 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)
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.