Spring Pasta Primavera
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Spring Pasta Primavera
Recipe By Courtney Roulston
Ingredients
500g San Remo fettuccine no 12 pasta
1/3 (80ml) extra virgin olive oil
1 brown onion, sliced
4 large cloves garlic, chopped
2 bunches Coles baby broccoli, trimmed
1 bunch Coles asparagus, cut into 6cm lengths
¾ cup frozen peas
sea salt and pepper to taste
½ cup Coles vegetable stock
1 zucchini, sliced into thin rings
2/3 cup cooking cream
1 cup baby spinach
½ cup basil leaves to serve
1/3 cup Parmesan cheese, freshly grated, plus extra to serve
1 lemon to serve
1/3 cup whole roast almonds, chopped
Method
Bring a large pot of salted water to the boil. Cook the fettuccine as per the packet instructions, or until al dente.
While the pasta cooks, heat the oil in an extra large frying pan over a medium heat. Cook the onion for 2 minutes then add in the garlic and cook for a further minute. Add in the baby broccoli, asparagus and peas. Stir to coat everything in the oil. Season with sea salt and add in the stock, zucchini and cream.
Bring up to a simmer for 3 minutes, or until the vegetables are just tender.
Drain the pasta, reserving ½ cup of cooking water and add fettuccine to the vegetables. Stir through the spinach leaves, half the basil and parmesan cheese. Toss until the sauce is coating the pasta, adding a little pasta water if required.
Transfer to a large serving plate and top with remaining basil leaves, lemon zest, a squeeze of lemon juice, extra parmesan and almonds before serving.
