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Pasta Primavera

Pasta Primavera

with Asparagus and Mangetout

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We love a good Pasta Primavera and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenMilkEgg

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 conflict 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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

1 pack(s)

Asparagus Bundles

1 unit(s)


1 pack(s)


1 unit(s)

Garlic Clove

1 unit(s)


75 grams

Creme Fraiche


1 bunch(es)


½ bunch(es)


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2523 kJ
Energy (kcal)603 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate84 g
of which sugars11.0 g
Protein28 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Chop the woody ends off the asparagus and discard. Cut the asparagus into thirds. Cut the mangetout in half widthways. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Finely chop the chives. Pick the mint leaves from their stalks and roughly chop (discard the stalks).


Bring a large saucepan of water with a large pinch of salt to the boil. Once boiling add the wheat penne pasta and cook for 12 mins.


After the wheat pasta has been boiling for 10 mins, add the asparagus and mangetout to the boiling water, bring back to the boil and simmer for 2 more mins, then drain in a colander. Drizzle over a little oil and return to the saucepan off the heat.


Meanwhile, heat a drizzle of oil (and a knob of butter if you have some) in a large frying pan over medium-high heat. Once hot, add the leek and cook until soft stirring occasionally, 4-5 mins.


Once the leek is soft, stir in the garlic and mint and cook for 1 minute. Add the crème fraîche and the water (see ingredients for amount) to the frying pan. Stir well to combine, bring to the boil then remove from the heat. Stir in the lemon zest, chives and half the Italian style grated hard cheese. Season to taste with a squeeze of lemon juice, a pinch of salt and lots of pepper.


Tip the sauce into the pan with the wheat pasta, asparagus and mangetout. Gently mix together until the wheat penne is completely coated, add a splash of water if the sauce is a bit thick. Taste and add more salt and pepper if you feel it needs it. Serve in large bowls and sprinkle over the remaining cheese. Enjoy!