Recipes
Pasta Primavera
Bursting with fresh veg and zesty flavours, our Italian recipe is pasta-perfect
Bursting with fresh veg and zesty flavours, our Italian recipe is pasta-perfect
(7 votes)
Cook: 25 Mins
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 448g serving contains
Energy
2437kj
582kcal
2437kj
582kcal
29%
Fat
17.9g
17.9g
Med
26%
26%
Saturates
7.6g
7.6g
Med
38%
38%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
0.45g
0.45g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
544kj/130kcal
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
1
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.
2
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.
3
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.
4
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.
5
Serve with a sprinkling of Parmesan, basil leaves and a lemon wedge.