Creamy Spring Vegetables with Curly Fettuccine
Not only is this pasta packed full of flavour, but it also won’t break the bank using some kitchen staples and seasonal produce.
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Cooking tools:
- Grater
- Cutting board
- Chef's knife
- Pot
- Skillet
- Stove
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 400g San Remo Curly Fettuccine
- 4 tbsp sunflower seeds, toasted
- 3 tbsp Extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 leek, sliced
- 1 fennel bulb, thinly sliced
- 1 cup vegetable stock
- 300ml thickened cream
- 150g frozen green peas
- 250g frozen chopped spinach
- 120g Parmesan, grated
- Salt
- pepper
- Fennel fronds, to garnish
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