Pasta Primavera
16 ingredients
13 steps
Ingredients
- 1 bunch asparagus, cut into thirds
- 1 cup peeled broad bean
- 1 cup peas
- 350 g bucatini pasta or 350 g other preferred pasta
- 2 tablespoons olive oil
- 5 slices prosciutto, chopped
- 2 garlic cloves, chopped
- 1 teaspoon chili flakes
- 2 zucchini, halved and chopped
- 12 pint yellow grape tomatoes, halved
- 12 cup white wine
- 12 cup light cream
- 1 teaspoon lemon, zest of, grated
- 12 cup torn basil leaves
- 14 cup toasted pine nuts (optional)
- parmesan cheese, to serve
Directions
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1Bring a large pot of salted water to the boil.
-
2Add asparagus and broad beans and cook for 3-4 minutes.
-
3Add peas and cook a further minute.
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4Remove using a slotted spoon and plunge into cold water.
-
5Add pasta and cook according to packet instructions.
-
6Heat olive oil a frying pan.
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7Add garlic and chilli and cook for 30 seconds.
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8Add prosciutto and cook for 2-3 minutes.
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9Add zucchini, tomatoes and lemon zest and cook until slightly softened.
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10Add wine and simmer for 1 minute.
-
11Pour cream and add the asparagus, beans, peas and drained pasta.
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12Cook until warmed through.
-
13Stir through basil and serve sprinkled with parmesan.
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