Pasta Primavera is a lovely alternative to a tomato based pasta dish. Made with fresh tagliatelle, lots of green vegetables and a creme fraiche sauce, it has a light and delicate flavour. Perfect for spring and summer months. Serve with grated parmesan, black pepper and a glass of white wine, and you have yourself a fantastic dish. It also happens to b a very quick and easy recipe, so if you’re strapped for time, this is the dish for you.
Pasta Primavera Recipe
Ingredients (serves 4):
- 75g frozen broad beans
- 200g asparagus tips
- 170g frozen peas
- 350g fresh tagliatelle
- 2 leeks, trimmed and sliced
- 1 tbsp butter
- 200ml creme fraiche
- Handful fresh mint and parsley, chopped
- Parmesan, to serve
- Olive oil, to serve
- Salt and black pepper
Method:
- 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 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.
View more of my pasta and vegetarian recipes.
