Pasta Primavera
A healthy spring pasta dish which is packed full of fresh and nutritious vegetables.
Equipment
- Saucepan and steamer
- Frying pan
Ingredients
- 100g Asparagus Tips
- 100g Peas - fresh or frozen
- 175g Buckwheat spaghetti
- 100g Leeks, cleaned and sliced
- 1 Garlic clove, finely sliced
- 1 tbsp Olive oil
- 100g Crème fraiche
- Parmesan cheese - grated
- Handful of mixed herbs
- Squeeze of lemon juice
Instructions
- Bring a pan of salted water to the boil. Place the asparagus and peas in a steamer over the boiling water and steam them until just tender. This should take a few minutes. Set the vegetables aside.
- Cook the pasta in the same boiling water according to the packet instructions.
- Add the olive oil to a frying pan and once warmed, fry the leeks gently to soften them. Add the sliced garlic towards the end of the leek cooking time so it does not burn.
- Add the crème fraiche to the leeks and garlic, together with the rest of the steamed vegetables. Add a little of the pasta water to loosen the mixture. Season with black pepper.
- Drain the pasta, add to the vegetables mix and toss through together with the juice of half a lemon. Serve with grated parmesan cheese and a drizzle of olive oil. Garnish with mixed herbs such as parsley and mint.