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Pasta primavera

  • 4servings
  • 5minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B6, H, C, D, E
MineralsChromium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 1 clove garlic , crushed

  3. 200 g asparagus , chopped

  4. 150 g fresh peas , podded

  5. 100 g spinach leaves

  6. 450 g fresh tagliolini , keeping

  7. 100ml cooking water aside

  8. 1 lemon , using the grated zest and juice

  9. 01 handfuls spring herbs , (such as mint, basil, dill and parsley) chopped

  10. black pepper

  11. 25 g skinned hazelnuts , toasted and roughly crushed

  12. parmesan shavings

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large, heavy-based saucepan. Add in the garlic and fry, stirring, until golden.

  2. Add in the asparagus, peas and spinach, mixing together over the heat for 1 minute.

  3. Add the cooked pasta and a little of the cooking water, mixing well.

  4. Add in the lemon zest and juice and chopped herbs. Mix well and season with salt and freshly ground pepper.

  5. Transfer to a serving bowl, top with hazelnuts and Parmesan shavings and serve at once.

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