Packed with nutrient-rich vegetables, this Pasta Primavera is a delicious way to load up on essential vitamins and minerals. Young broad beans provide plant-based protein and fiber, promoting gut health and satiety. Asparagus is a powerhouse of folate and antioxidants, supporting heart health and lowering inflammation. Frozen peas add a burst of sweetness along with vitamin C and vitamin K, crucial for immune function and bone health. The baby leeks offer a mild, sweet flavor while delivering prebiotics, which promote a healthy gut microbiome. Combined with wholesome pasta and a creamy herb-infused sauce, this dish is a balanced and flavorful celebration of seasonal produce.
75g
young broad beans (use frozen if you can't get fresh)
2 x
bunches of asparagus
170g
frozen peas
350g
spaghetti or tagliatelle
175g
pack baby leeks, trimmed and sliced
1
tbsp olive oil, plus extra to serve
1
tbsp butter
200ml
tub creme fraiche
handful
fresh chopped herbs (I use mint, parsley and chives)
Parmesan,
to serve
Directions
Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the creme fraiche to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
