Pasta Primavera
This vibrant and flavorful pasta dish is a celebration of spring with fresh asparagus, peas, and other seasonal vegetables. The combination of garlic, herbs, and lemon adds brightness to the dish, making it a perfect light and delicious meal for any occasion.
— Constant Cookbook
Ingredients
- 50g/2oz unsalted butter
- 1 garlic
- 200g/7oz asparagus
- 150g/5oz fresh peas
- 100g/3½oz frozen soya beans
- 100g/3½oz baby spinach
- 450g/1lb cooked tagliolini or tagliatelle
- 1 lemon
- large handful fresh spring herbs, including mint, basil, dill and parsley
- salt and freshly ground black pepper
- 25g/1oz hazelnuts
- shavings, or similar vegetarian hard cheese shavings parmesan
- , for drizzling olive oil
Instructions
- Heat the butter in a pan, add the garlic and fry for one minute.
- Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- Add the pasta and a little of the cooking water to the pan and stir to combine.
- Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 440kcal
- Carbohydrate Content: 41g
- Fat Content: 21g
- Fiber Content: 8g
- Protein Content: 17g
- Saturated Fat Content: 8g
- Sugar Content: 3g
Comments
No comments found.