A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of seasonal spring greens with this vibrant pasta primavera recipe.
Ingredients
- 75g young broad beans (use frozen if you can't get fresh)
- 2 x 100g pack asparagus tips
- 170g peas (use frozen if you can't get fresh)
- 350g spaghetti or tagliatelle
- 175g pack baby leeks, trimmed and sliced
- 1 tbsp olive oil, plus extra to serve
- 1 tbsp butter
- 200ml tub fromage frais or creme fraiche
- handful fresh chopped herbs (we used mint, parsley and chives)
- parmesan (or vegetarian alternative), shaved, to serve
Method
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Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
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Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
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Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.