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Pasta Primavera

with Asparagus and Mange Tout
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
276 kcal
Protein
: 
14.1g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Asparagus

1 unit(s)

Leek

200 grams

Penne Pasta

1 bunch(es)

Chives

1 unit(s)

Garlic Clove

1 unit(s)

Lemon

80 grams

Mangetout

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½ bunch(es)

Mint

Not included in your delivery

3 tbsp

Water

Energy (kJ)1154 kJ
Energy (kcal)276 kcal
Fat18.3 g
of which saturates11.3 g
Carbohydrate12.4 g
of which sugars10.1 g
Dietary Fibre8.6 g
Protein14.1 g
Salt1.5 g
Potassium231 mg
Calcium39 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Boil your kettle. Chop the woody ends off the asparagus and discard. Cut the asparagus into thirds. Cut the mange tout 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). 

2

Once your kettle has boiled, pour the water into a large saucepan over high heat and add a large pinch of salt. Bring back to the boil, then add the penne pasta and cook for 12 mins. 

3

After the pasta has been boiling for 10 mins, add the asparagus and mange tout 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. 

4

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

5

Once the leeks are soft, stir in the garlic and mint and cook for 1 minute. Add the creme fraiche and the water for the sauce (see ingredients for amount) into 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 hard Italian cheese. Season to taste with a squeeze of lemon juice, a pinch of salt and lots of pepper.  

6

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

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