Classic Creamy Pasta Primavera
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Classic Creamy Pasta Primavera

Classic Creamy Pasta Primavera

with Spring Veg and Tarragon Gremolata

Looking for a quick and tasty midweek dinner option? Try cooking up our Classic Creamy Pasta Primavera in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
•Veggie
•Climate Conscious
Allergens:
Cereals containing gluten
•Celery
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Garlic Clove

1

Leek

180

Rigatoni Pasta

(Contains Cereals containing gluten)

10

Vegetable Stock Paste

(Contains Celery)

1

Lemon

1

Tarragon

150

Creme Fraiche

(Contains Milk)

120

Peas

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

20

Butter

125

Water for the Sauce

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Nutritional information

Energy (kcal)806 kcal
Energy (kJ)3372 kJ
Fat40.1 g
of which saturates24.3 g
Carbohydrate87.6 g
of which sugars14.6 g
Protein27 g
Salt1.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Large Saucepan
•Colander
•Large Frying Pan
•Small Bowl
•Zester

Instructions

Prep your Veg
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press).

Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.

Cook the Pasta
2

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Leek
3

Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

Add the garlic and cook for 1 min more.

Pour in the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

Gremolata Time
4

Meanwhile, zest and cut the lemon into wedges. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

In a small bowl, combine the lemon zest and half the tarragon. Set your gremolata aside. 

Bring on the Creamy Sauce
5

Once the water in the leek pan has reduced, stir through the creme fraiche and peas. Simmer until thickened and piping hot, 1-2 mins.

Add the cooked pasta and toss to combine, then remove from the heat. Stir through the cheese and remaining tarragon. 

Season with salt, pepper and a good squeeze of lemon juice. Add a splash more water if needed. 

Serve
6

Share the pasta primavera between your bowls.

Sprinkle over the tarragon gremolata to finish. Serve with any remaining lemon wedges for squeezing over.

Enjoy!