You my have spotted this delicious looking pasta dish in the background of a recipe I posted a few weeks ago. I served our pasta primavera alongside a Stone’s ginger wine cocktail, with elderflower cordial, soda and cucumber, and the two were delicious together. The freshness of all the ingredients used in both food and drink, complimented each other perfectly. It made a great summer dish.
Summer may have now turned into autumn, but there’s always a time for pasta, and this particular dish is full of green vegetables that are available all year round. It’s super easy to make, and the taste is all in the perfectly steamed greens and al dente tagliatelle!
Ingredients: (serves 4):
- 75g frozen broad beans
- 200g asparagus tips
- 170g frozen peas
- 350g tagliatelle
- 2 leeks, trimmed and sliced
- 1tbsp olive oil, plus extra to serve
- 1 tbsp butter
- 200ml creme fraiche
- Handful fresh mint and parsley, chopped
- Parmesan, shaved to serve
- Fill a pan with a little boiling water, over a medium heat, and place a colander on top. Add the beans, asparagus and peas, cover with the pan lid and steam until tender (then set aside).
- Cook the pasta following packet instructions.
- Meanwhile, fry the leeks gently in the oil and butter for 5 minutes or until soft. Add the creme fraiche 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.
- Drain the pasta and stir into the sauce. Season with salt and pepper, then top with Parmesan and a drizzle of olive oil.