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Pasta Primavera

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Serves 4

Fresh seasonal vegetables tossed through thick pappardelle pasta with a lemon and basil cream sauce. This gorgeous pasta dish is made in under 20 minutes from start to finish and makes the very best of fresh seasonal vegetables. It’s light, fresh and so what you need tonight.

Per serve: 1602.7kj (381.6cal); 3.5g total fat (1.5g saturated fat); 4.5g fibre


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You’ll need

Bunch asparagus, ends removed, sliced in half
1 cup double shelled broad beans*
1 leek
1 garlic clove, minced
1 tsp olive oil
1 cup stock
1 tsp lemon zest
1 tbsp light cream
1 cup basil leaves, finely sliced
200gms pappardelle (makes about 4 cups cooked)
4 tsp shaved parmesan cheese

*Remove first outer bean-like pod to remove smaller beans. These beans also have a tough outer shell which needs to be removed. Pierce the skin with a small paring knife and peel off.

Let’s go

Bring small saucepan of water to boil and add asparagus and broad beans. Boil for 1 minute, drain and plunge vegetables into icy cold water. Drain and set aside.

Heat a saucepan of salted water to boiling point and add pasta. While pasta is cooking, heat a pan on low, add oil, leek and garlic. Cook for 8 minutes until softened. Add asparagus, broad beans, zest, stock and cream. Drain pasta and add to pan along with basil leaves and toss through. Serve in bowls topped with a little shaved parmesan.

Why it’s good for you
This is a lovely pasta dish using fresh seasonal vegetables with a touch of cream. Big on flavour and low on fat.
Per serve: 1602.7kj (381.6cal); 3.5g total fat (1.5g saturated fat); 4.5g fibre

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