Vegetarian
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.
Finely slice leek and crush garlic. Heat oil in a large frypan over medium heat. Add leek, garlic and a pinch of salt and cook, stirring occasionally, for 6–7 minutes or until softened.
Meanwhile, cook pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) cooking water.
Finely zest lemon. Trim asparagus and cut into thirds. Cut snow peas into matchsticks. Add lemon zest, asparagus and snow peas to frypan and cook, stirring occasionally, for 4–5 minutes or until asparagus is just tender.
Add cream to frypan with ½ a stock cube,stir to combine and simmer for 5 minutes or until sauce is reduced slightly.
Reduce heat to low. Add pasta and reserved cooking water to frypan with half the parmesan and stir with tongs to coat pasta in sauce. Season with salt and pepper.
Cut lemon into wedges. Chop chives and fold through pasta. Divide pasta between bowls, top with remaining parmesan and serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
