Ingredients
For the Pasta Primavera
- Asparagus |150g| trimmed and thickly sliced on an angle
- Broad beans |Handful|
- Courgette |1 small| sliced 0.5 cm thick
- Chives |Half bunch| finely chopped
- Dill |Half bunch| finely chopped
- Lemon |1| juiced
- Double strength vegetable stock |250g|
- Dried long pasta of choice |200g| bucatini, spaghetti, linguine or tagliatelle
- Creme fraiche |200g| plant-based works well
- Parmesan |20g| plant-based
Ingredients
For the salad
Method
Prep ingredients
- Measure out and prep all ingredients ready to go
Cook pasta
- Cook the pasta until al dente and drain
- While the pasta is cooking, bring together the sauce
Cook vegetables
- Heat the vegetable stock and a pinch of salt up in a large frying pan until simmering
- Add the courgette and asparagus and simmer for 2 minutes until almost tender
- Add in the podded broad beans and cook for a further minute
Finish pasta
- Stir in the pasta, creme fraiche, half the lemon juice, chives and dill until emulsified
- Taste and season with salt and or more lemon juice
- Remove from the heat and grate in the parmesan, if using
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
pasta-primavera