Pasta Primavera

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Pasta Primavera

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A vibrant pasta dish using fresh spring vegetables, ideal for when you want the comfort of a delicious pasta dish, but with a lighter feel.

Recipe courtesy of Glenisk and created by Rozanne Stevens.

Ingredients

  • 400g dried whole wheat fusilli pasta
  • small bunch baby carrots, halved lengthways
  • small bunch asparagus tips
  • small bunch tenderstem broccoli
  • 100g sunblush tomatoes
  • 1 tub Glenisk Crème Fraiche
  • Juice and zest of 1 lemon
  • Parmesan shavings
  • 2 tbsp fresh herbs of your choice (chives, mint, parsley, basil)
  • Olive oil
  • Salt & pepper

Instructions

  1. Bring a large pot of water to the boil. Add in the whole wheat pasta and stir.
  2. Three minutes short of the pasta cooking time, add in the vegetables to the same pot. They just need light cooking to retain their crunch.
  3. Pour the pasta and vegetables into a colander and shake well to drain. Drizzle over a little olive oil to prevent the pasta sticking together and shake again.
  4. In the pasta cooking pot, pour in a tub of Glenisk Crème Fraiche.
  5. Squeeze in the lemon juice and season with salt and pepper, heat until bubbling.
  6. Add the sunblush tomatoes, pasta and vegetables to the pot, stir well.
  7. Plate up the pasta and garnish with Parmesan shavings, fresh herbs and lemon zest if desired.
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