Pasta primavera | Women's Weekly Food

Ingredients

• 375 gram penne pasta
• 200 gram baby carrots, quartered lengthways
• 350 gram asparagus, trimmed, cut into 4cm lengths
• 150 gram snow peas, trimmed, halved
• 1 cup (120g) frozen peas
• 4 green onions, sliced thinly
• 2 egg tomatoes (150g), seeded, chopped finely
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoon water
• 2 tablespoon coarsely chopped fresh lemon thyme
• 1 tablespoon olive oil