Spring vegetable pasta with lemon and chive sauce
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The ultimate green pasta dish with asparagus, broccolini, sugar snap peas and peas served with a tasty lemon, mustard and chives sauce.
Ingredients
Fresh lemon rind
1 tsp
Lemon juice
¼ cup(s), (60ml)
Dijon mustard
1 tbs
Olive oil
2 tbs
Fresh chives
¼ cup(s), finely chopped, finelt chopped
Slendier Pasta, Spaghetti, Konjac
2 packet(s), (2 x 250g pkts) (see note)
Asparagus
2 bunch(es), halved diagonally
Broccolini
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)
Instructions
1
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.
2
Prepare pasta following packet instructions or until just tender. Drain. Cover to keep warm.
3
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.
4
Top pasta with parmesan and serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.