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Photo of Pasta primavera with asparagus & peas by WW

Pasta primavera with asparagus & peas

11
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Perfect for warm spring evenings, this light creamy pasta is delicious both on its own and served with a leafy Italian salad and cherry tomatoes

Ingredients

Asparagus, raw

200 g

White pasta, dry

270 g, tagliatelle

Peas, fresh or frozen

200 g

Calorie controlled cooking spray

4 spray(s)

Shallots

1 medium, finely chopped

Garlic

2 clove(s), crushed

Half Fat Crème Frâiche

180 g

Lemon Juice, Fresh

60 ml

Lemon

2 zest(s) of 1

Instructions

  1. Blanch the asparagus in a pan of boiling water for 1 minute, then remove with a slotted spoon and refresh under cold running water. In the same pan of water, cook the tagliatelle to pack instructions, adding the peas for the final 5 minutes of cooking time. Drain the pasta and peas, reserving 30ml of the cooking water.
  2. 2 Meanwhile, mist a frying pan with cooking spray and fry the shallot and garlic for 5 minutes. Stir in the crème fraîche, lemon juice and reserved pasta water. Season to taste, then add the cooked pasta, peas and asparagus and toss everything together to combine. Leave the pan on the heat for 2-3 minutes until everything is warmed through.
  3. Serve garnished with the lemon zest.

Notes

Bulk this up by adding some shredded cooked chicken breast to the pan with the sauce

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