Spring vegetable pasta with lemon and chive sauce
Fresh lemon rind
¼ cup(s), (60ml)
¼ cup(s), finely chopped, finelt chopped
Slendier Pasta, Spaghetti, Konjac
2 packet(s), (2 x 250g pkts) (see note)
2 bunch(es), halved diagonally
1 bunch(es), sliced diagonally
Sugar snap peas
150 g, halved
Frozen green peas
1 cup(s), (120g)
Shaved parmesan cheese
¼ cup(s), (20g)
- Place rind, juice, mustard, oil and ¼ cup (60ml) water in a small saucepan and heat over low heat. Cook, stirring, until heated through. Stir in chives.
- Prepare pasta following packet instructions or until just tender. Drain. Cover to keep warm.
- Cook asparagus, broccolini, sugar snaps and peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender crisp. Drain. Return to pan. Add pasta and chive mixture and toss to combine.
- Top pasta with parmesan and serve with lemon wedges.