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Pasta primavera

Pasta primavera on a plate

Pasta primavera

Name: Pasta primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 75g young broad beans (use frozen if you can't get fresh); 2 x 100g pack asparagus tips; 170g peas (use frozen if you can't get fresh); 350g spaghetti or tagliatelle; 175g pack baby leeks trimmed and sliced; 1 tbsp olive oil plus extra to serve; 1 tbsp butter; 200ml tub fromage frais or creme fraiche; handful fresh chopped herbs (we used mint, parsley and chives); parmesan (or vegetarian alternative), shaved, to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.74 ratingsRate

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A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of seasonal spring greens with this vibrant pasta primavera recipe.

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g young broad beans

(use frozen if you can't get fresh)
2 x 100g pack asparagus

tips
170g peas

(use frozen if you can't get fresh)
350g spaghetti

or tagliatelle
175g pack baby leeks

trimmed and sliced
1 tbsp olive oil

plus extra to serve
1 tbsp butter
200ml tub fromage frais

or creme fraiche
handful fresh chopped herbs

(we used mint, parsley and chives)
parmesan

(or vegetarian alternative), shaved, to serve

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Nutrition: per serving

kcal476

low
fat9g

low
saturates3g
carbs74g
sugars6g
fibre9g
protein20g
salt0.1g

Method

step 1

Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
step 2

Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
step 3

Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Recipe from Good Food magazine, May 2017

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A star rating of 4.3 out of 5.74 ratings

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