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45 Minutes
Vegetarian

Pasta Primavera

  • Easy
  • Family Friendly
  • Fast

Filled with the vibrancy of spring vegetables, this quick-cook dish is a lighter alternative to tomato-based pasta. Sweet leek, asparagus and snow peas keep their colour and crispness in a lemon-hued cream sauce that makes for fresh midweek cooking.

Recipe

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1

Prepare Ingredients

Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Heat oil in a large frypan over medium heat. Add leek, garlic and a pinch of salt and cook, stirring occasionally, for 4-5 minutes or until softened.

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2

Cook Pasta

Meanwhile, cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) cooking water.

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3

Add Lemon and Vegetables

Finely grate zest of lemon. Snap woody ends from asparagus, discard, and and cut asparagus into thirds. Cut snow peas into matchsticks. Add asparagus, snow peas and lemon zest to frypan and cook, stirring occasionally, for 2-3 minutes or until asparagus is just tender.

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4

Add Cream

Add cream to frypan and crumble in stock cube. Stir to combine and simmer for 3-4 minutes or until sauce is reduced slightly and stock cube has dissolved.

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5

Add Pasta

Reduce heat to low. Add pasta and reserved cooking water to frypan with most of the parmesan and stir with tongs to coat pasta in sauce. Season with salt and pepper.

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6

Plate Up

Cut lemon into wedges. Chop chives and fold through pasta. Divide pasta between bowls, top with remaining parmesan and serve with lemon wedges.

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