- Pasta Primavera With Asparagus & Peas.jpg (45.83 KiB) Viewed 154 times
Takes: 15 - 17 minutes
Serves: 4
No nutritional information available.
Ingredients
- 300g fusilli
- 2 tbsp olive oil
- 1 leek, thinly sliced
- Salt and freshly ground black pepper
- 250g asparagus, trimmed and cut in half lengthways
- 300g frozen peas
- 50g pecorino or other italian hard cheese, finely grated
- 225g cherry tomatoes, halved
- Fresh thyme sprigs, to garnish (optional)
Method
1. Cook the pasta according to the pack instructions and drain (reserving half a ladleful of the cooking water).
2. After the pasta has been cooking for 5 minutes, heat the oil in a large, deep-sided frying pan over a low heat. Add the leek, season with salt and pepper, and cook, stirring occasionally, for 6 minutes, until softened.
3. Add the asparagus, peas and the reserved pasta water and cook for 3 - 4 minutes.
4. Gently stir the fusilli through the cooked vegetables, scatter over half the pecorino, stir again, then stir through the cherry tomatoes. Season to taste. Serve scattered with the remaining pecorino, and garnish with thyme sprigs, if using.
¡SHARE TOPIC!