Pasta primavera - delicious. magazine

Name: Pasta primavera - delicious. magazine
Ingredients: 60g unsalted butter; 1 small onion, chopped; 2 baby leeks, chopped; 1 small carrot, chopped; 1 celery stick, chopped; 1 garlic clove, chopped; 350g asparagus – chop up the bottom half, keep the top half whole (or use green beans – keep half whole, then chop the rest in half); 125g petits pois, defrosted if frozen; 200ml vegetable stock; 100ml white wine (optional – use extra stock if not using); 250-300g pack good quality egg pasta, such as fettucine or pappardelle; 2 tbsp extra-virgin olive oil; Freshly grated parmesan or vegetarian hard cheese to serve

www.deliciousmagazine.co.uk

Pasta primavera, meaning ‘spring’ in Italian, makes a speedy supper. Baby veg are lightly cooked then tossed with pasta in a buttery sauce

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Ingredients

60g unsalted butter
1 small onion, chopped
2 baby leeks, chopped
1 small carrot, chopped
1 celery stick, chopped
1 garlic clove, chopped
350g asparagus – chop up the bottom half, keep the top half whole (or use green beans – keep half whole, then chop the rest in half)
125g petits pois, defrosted if frozen
200ml vegetable stock
100ml white wine (optional – use extra stock if not using)
250-300g pack good quality egg pasta, such as fettucine or pappardelle
2 tbsp extra-virgin olive oil
Freshly grated parmesan or vegetarian hard cheese to serve