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Pasta Primavera
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!

Preparation Time25 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wheat Penne Pasta


1 pack(s)


1 unit(s)


1 pack(s)


1 unit(s)

Garlic Clove

1 unit(s)


75 grams

Crème Fraîche


1 bunch(es)


½ bunch(es)


1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
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.

Add the Greens
Add the Greens

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.

Start the Sauce
Start the Sauce

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.

Finish the Sauce
Finish the Sauce

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.

Combine and Serve
Combine and Serve

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!