Pasta primavera with asparagus & peas
11
Points®
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.
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