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Creamy pasta with asparagus & peas

Creamy pasta with asparagus & peas

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A star rating of 3.6 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal658
fat28g
saturates15g
carbs75g
sugars7g
fibre7g
protein25g
low insalt0.5g
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Ingredients

  • 250g fusilli or your favourite pasta shape
  • 300g asparagus spear , woody ends removed, cut into lengths
  • 175g frozen pea
  • zest and juice ½ lemon
  • 100g soft cheese with chives

Method

  • STEP 1

    Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.

  • STEP 2

    Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 3.6 out of 5.54 ratings
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