Recipes
Pasta with spring vegetables
We've used penne in this recipe, but other pasta shapes work as well
We've used penne in this recipe, but other pasta shapes work as well
(15 votes)
Cook: 30 Mins
Serves: 4
Price: 68p per serving
Nutritional Information
Each 304g serving contains
Energy
2526kj
604kcal
2526kj
604kcal
30%
Fat
22.1g
22.1g
High
32%
32%
Saturates
7.0g
7.0g
Med
35%
35%
Sugars
5.4g
5.4g
Med
6%
6%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
831kj/199kcal
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
1
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.
2
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.
3
Cook the onion in the butter and 1 tbsp of the oil in a large pan over a low heat, stirring often, until soft.
4
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.
5
Put the pine nuts in a dry frying pan and toss over a medium heat until golden. Serve sprinkled on the pasta.