Classic Creamy Pasta Primavera
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Classic Creamy Pasta Primavera

Classic Creamy Pasta Primavera

with Leek, Peas and Tarragon Gremolata

Tags:
Quick
Veggie
Allergens:
Cereals containing gluten
Celery
Milk
Egg

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 unit(s)

Garlic Clove

1 unit(s)

Leek

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)

Lemon

1 bunch(es)

Tarragon

150 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

20 grams

Butter

125 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3367 kJ
Energy (kcal)805 kcal
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

Chopping Board
Garlic Press
Grater
Knife
Large Saucepan
Colander
Large Frying Pan
Small Bowl

Instructions

1

Bring a large saucepan of water to the boil with 0.5 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.

2

When boiling, add the rigatoni to the water 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.

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

3

Once the oil is hot, add the sliced leek and season with salt and pepper. Cook until the leek has softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min.

Next, stir in the veg 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.

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. 

5

Once the sauce has reduced, stir the creme fraiche and peas into the leek pan. Simmer until the sauce is thickened and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

Remove the pan from the heat, stir through the cheese and remaining tarragon. 

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

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!