Punchy spring greens
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
Pasta primavera
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 75g young broad beans(use frozen if you can't get fresh)
- 2 x 100g pack asparagustips
- 170g peas(use frozen if you can't get fresh)
- 350g spaghettior tagliatelle
- 175g pack baby leekstrimmed and sliced
- 1 tbsp olive oilplus extra to serve
- 1 tbsp butter
- 200ml tub fromage fraisor creme fraiche
- handful fresh chopped herbs(we used mint, parsley and chives)
- parmesan(or vegetarian alternative), shaved, to serve
Nutrition: per serving
- kcal476low
- fat9glow
- 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.
