Pasta Primavera
Easy
A vibrant pasta dish using fresh spring vegetables, ideal for when you want the comfort of a delicious pasta dish, but with a lighter feel. Recipe courtesy of Glenisk and created by Rozanne Stevens.
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Pasta Primavera
Easy
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
A vibrant pasta dish using fresh spring vegetables, ideal for when you want the comfort of a delicious pasta dish, but with a lighter feel. Recipe courtesy of Glenisk and created by Rozanne Stevens.
Ingredients
- 400g dried whole wheat fusilli pasta
- small bunch baby carrots, halved lengthways
- small bunch asparagus tips
- small bunch tenderstem broccoli
- 100g sunblush tomatoes
- 1 tub Glenisk Crème Fraiche
- Juice and zest of 1 lemon
- Parmesan shavings
- 2 tbsp fresh herbs of your choice (chives, mint, parsley, basil)
- Olive oil
- Salt & pepper
Method
- 1. Bring a large pot of water to the boil. Add in the whole wheat pasta and stir.
- 2. Three minutes short of the pasta cooking time, add in the vegetables to the same pot. They just need light cooking to retain their crunch.
- 3. Pour the pasta and vegetables into a colander and shake well to drain. Drizzle over a little olive oil to prevent the pasta sticking together and shake again.
- 4. In the pasta cooking pot, pour in a tub of Glenisk Crème Fraiche.
- 5. Squeeze in the lemon juice and season with salt and pepper, heat until bubbling.
- 6. Add the sunblush tomatoes, pasta and vegetables to the pot, stir well.
- 7. Plate up the pasta and garnish with Parmesan shavings, fresh herbs and lemon zest if desired.
