This pasta recipe is a take on the classic Italian dish - Pasta Primavera. The traditional version uses only spring vegetables, but I feel that the addition of the carrots and corn make it truly delicious. This pasta dish comes together in the time that it takes the pasta to cook, making it perfect midweek food. It is also vegetarian, but trust me, no-one will miss the meat!
The Recipe
Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 2
Ingredients
- 250g Dried Tagliatelle Pasta
- 1 Cup Frozen Peas, Corn & Carrot Mix
- 125g Green Beans, trimmed
- 125g Snow Peas, trimmeed
- 30g Butter
- 2 Tbsp Pine Nuts, toasted
- 2 Tbsp Parsley, chopped
- 1 Tbsp Chives, chopped
Method
- Fill a large pot with water and bring to the boil. Cook pasta for 8 minutes, adding all the vegetables to the water for the last two minutes (you want the snow peas and beans to retain their crunch)
- Drain everything well and add back to the cooking pot with the rest of the ingredients. Season well and serve.
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