Healthy pasta primavera on a plate

Healthy pasta primavera

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal476
  • fat9g
  • saturates3g
  • carbs74g
  • sugars6g
  • fibre9g
  • protein20g
  • salt0.1g
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Ingredients

  • 75g young broad beans (use frozen if you can't get fresh)
  • 2 x 100g pack asparagus tips
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 170g peas (use frozen if you can't get fresh)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 350g spaghetti or tagliatelle
  • 175g pack baby leeks, trimmed and sliced
  • 1 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200ml tub fromage frais or creme fraiche
  • handful fresh chopped herbs (we used mint, parsley and chives)
  • parmesan (or vegetarian alternative), shaved, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais 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.

  3. 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.

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Comments, questions and tips

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hannahandnikolaj
7th Jun, 2017
3.8
Great recipe! We used sour cream instead of creme fraiche which worked well, and added some chopped garlic. If you can't find baby leek, spring onion is a good alternative (better than standard leek during spring/summer).
catie74
5th Jun, 2017
A good primavera is hard to beat, but I always add a good squeeze of lemon.
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