
Creamy pasta with asparagus & peas
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 12 mins
A star rating of 3.6 out of 5.61 ratingsRate
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Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g fusilli
or your favourite pasta shape
-
300g asparagus spear
woody ends removed, cut into lengths
-
175g frozen pea
-
zest and juice ½ lemon
-
100g soft cheese
with chives
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Nutrition: per serving
-
kcal658
-
fat28g
-
saturates15g
-
carbs75g
-
sugars7g
-
fibre7g
-
protein25g
-
salt0.5g
low
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Method
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step 1
Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
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step 2
Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Recipe from Good Food magazine, April 2012
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A star rating of 3.6 out of 5.61 ratings
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