Pasta primavera

Pasta primavera in a bowl.

A few weeks ago Adam declared he was craving pasta for dinner. I love pasta, so it didn’t take much convincing to get me on board too!  It was as the weather was starting to warm and neither one of us fancied a rich tomato or cream based dish.  Searching for some inspiration before heading into town to do some food shopping, I started poking around online, looking for something that would meet our pasta craving, without the decadence of a ragù.

I stumbled across a recipe from BBC Food and it was a hit the first night I made it.  I’ve since whipped up the same dish a few more times and I’ve got a feeling it’s going to become a firm favourite in our house…

I’ve slightly altered the original recipe, substituting a few ingredients that I either had on hand, or were just more practical, and omitting a blanching and defrosting step.  The second time I made the dish I forgot to toast the hazelnuts, and honestly it didn’t really matter – still came out delicious!

Flat lay of herbs, spinach, asparagus, peas and soya beans.

What you’ll need

  • A generous splash of extra virgin olive oil
  • 1 garlic clove, crushed
  • 200g asparagus cut into bite-sized pieces
  • 150g frozen peas
  • 100g frozen soya beans (prodded edamame)
  • 100g baby spinach leaves
  • 450g cooked fettuccine (a few tablespoons of cooking water reserved)
  • 1 lemon, juice and zest
  • large handful fresh spring herbs, including mint, basil, dill and parsley, chopped
  • salt and freshly ground black pepper
  • Parmesan cheese
  • 25g of toasted, crushed hazelnuts

How to do it

  1. Pop your pasta in a pot of boiling, well salted water.
  2. Put the oil in a pan, add the garlic and fry until it develops a delicious smell.

  3. Add the asparagus, peas, soya beans and and stir fry for a few minutes until the asparagus starts to cook and the peas and beans start to defrost.

  4. Add the spinach and cook until until slightly wilted.

  5. Add the pasta and a couple of splashes of cooking water to the pan, stirring to combine.

  6. Squeeze over the lemon juice,  grate in the zest and sprinkle in the herbs, seasoning to taste with salt and pepper.

  7. To serve, sprinkle with hazelnuts, a generous amount of Parmesan and drizzle with olive oil.

Pasta primavera in a fry pan.

Close up of pasta primavera.

The best part is, it only takes about 15 minutes to cook it, so perfect for those mid-week meals when you don’t want to spend hours standing over the stove. It’s vegetarian friendly, and if you swap the regular Parmesan for a non-dairy cheese, it’s vegan friendly too.

Bon appétit!

Have a wonderful week. x

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