Pasta Primavera
Packed with seasonal vegetables, this pasta primavera is a simple, fresh spring or summer dinner.
Ingredients
- Penne pasta: 140g
- Extra-virgin olive oil: 1 tbsp (Plus more for drizzling)
- Garlic: 2 cloves, sliced
- Yellow squash: 0.50, sliced into thin half-moons (Use just squash or courgette if you can't find both)
- Courgette: 0.50, sliced into thin half-moons
- Asparagus: 0.50 bunch, chopped into 2.5cm pieces
- Cherry tomatoes: 75g, halved
- Red onion: 0.50, thinly sliced
- Sea salt: 0.50 tsp
- Frozen peas: 37.50g, thawed
- Pecorino cheese: 37.50g, grated (Parmesan works well too)
- Fresh lemon juice: 1.50 tbsp
- Red pepper flakes: Pinch
- Fresh basil: 12.50g (Plus more for garnish)
- Fresh tarragon: 5g (Optional)
- Black pepper
Method
- Bring a large pot of salted water to the boil. Cook the pasta according to the pack instructions until al dente. Drain and toss with a drizzle of olive oil to stop it sticking.
- Heat the oil in a large, deep frying pan over a medium heat. Add the garlic, squash, courgette, asparagus, tomatoes, onion, salt and several grinds of pepper and sauté for 3-4 minutes, or until the vegetables are tender.
- Add the pasta, peas, cheese, lemon juice and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
- Season to taste, garnish with more basil and serve.
Notes
- Serves 4
- Prepare 10 minutes; cook 20 minutes.
- Tarragon is optional but highly recommended.