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    Pasta primavera

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    150g wholewheat spaghetti
    75g baby carrots, halved lengthways
    3 baby leeks, thickly sliced diagonally
    100g baby courgettes, thickly sliced diagonally
    100g asparagus tips, halved diagonally
    75g frozen petit pois
    1 large cloves garlic, crushed
    2 tsp finely chopped lemon thyme
    75ml essential Waitrose Reduced Fat British Crème Fraîche
    15g freshly grated Parmigiano Reggiano


    1. Bring 2 pans of water to the boil. Put the spaghetti into one pan and cook for 8-10 minutes until tender.

    2. Add the carrots to the other pan and cook for 2 minutes. Add the leeks and courgettes, and cook for 2 minutes more. Add the asparagus and petit pois, and cook for a further 2 minutes until all the vegetables are tender. Drain and return to the pan, stirring in the garlic and thyme.

    3. Drain the pasta, reserving a small ladleful of pasta water, and add to the vegetables with the crème fraîche and plenty of black pepper, adding enough of the reserved water to moisten. Transfer to serving plates, scatter with Parmigiano Reggiano and serve.

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    Cook’s tip This is a great recipe for using up fresh vegetables such as broccoli, mushrooms, broad beans, mangetout and sugar snap peas. Add the firmer vegetables first.  


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