Pasta primavera

Preparation time less than 30 mins

Cooking time 10 to 30 mins

150g/5¼ oz fine green beans
3 medium courgettes
1 large clove of garlic
75g/2½ oz parmesan
2 tbsp olive oil
500g/17½ oz packet of fresh wholemeal pasta
150g/5¼ oz baby carrots
150g/5¼ oz asparagus tips
4 tbsp crème fraîche
1. Bring a large pan of water to the boil. Trim the green beans, slice the courgettes into 1cm slices and finely chop the garlic. Grate the parmesan.
2. Heat the oil in a medium-sized frying pan and fry the courgettes over a high heat for five minutes, adding the garlic halfway through. Both should be a nice golden colour.
3. When the water boils, add the green beans and carrots, bring back to the boil and cook for one minute. Add the asparagus tips and the pasta and boil for 3-4 minutes.
4. Drain the pasta and vegetables in a colander, reserving 4 tbsp of the cooking water. Return to the pan and add the courgettes and garlic. Mix the cooking water with the crème fraîche and fold through the pasta. Sprinkle with the grated Parmesan and serve.

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