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Italian Recipes

Zesty Creamy Pasta Primavera

Zesty Creamy Pasta Primavera

with Asparagus, Peas and Lemon

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Allergens:

Cereals containing gluten

•Wheat

•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.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

100 grams

Asparagus**

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

2 unit(s)

Garlic Clove**

½ unit(s)

Lemon**

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche**

(Contains: Milk)

120 grams

Peas**

40 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3299 kJ

Energy (kcal)788 kcal

Fat39.9 g

of which saturates23.9 g

Carbohydrate80.7 g

of which sugars11 g

Dietary Fibre7.7 g

Protein27 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small sauce pan

•Chopping Board

•Grater

•Colander

•Knife

•Pan

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

Trim the asparagus and cut into thirds.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

2

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

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

Zest and halve the lemon.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the garlic, cook stirring for 30 secs.

Season with salt and pepper.

4

Stir in the vegetable stock paste and water for the sauce (see pantry for amount).

Bring to a boil, reduce the heat slightly and reduce by half, 2-3 mins.

5

Once reduced, stir through the creme fraiche, asparagus, spaghetti, peas, cheese and butter (see pantry for amount). Cook until piping hot.

Add a splash of water if needed. Remove from the heat.

Season with lemon juice, salt and pepper.

6

Share the pasta into your bowls.

Top with the lemon zest.

Enjoy!

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