This recipe gives you a really fresh, healthy pasta dish that is great for a quick, Summer evening meal to make from scratch. I have also added things like veggie bakes or strips of cooked meat on top when I’ve wanted to add a bit extra, it is very versatile, however is still a really delicious Vegetarian meal as it is. Approx 400 cal per portion.

Ingredients (for 2 people);

• 150g fettucine or fresh tagliatelle
• 120g peas
• 100g asparagus, chopped into bitesize pieces
• 1 red onion, diced
• 15g butter
• Olive oil
• 10 cherry tomatoes, chopped in half
• Zest of 1 lemon + 2 tbsp lemon juice
• 3 tbsp/60g creme fraiche or Ricotta
• 1 tbsp dijon mustard
• 50g Grated Parmesan or any cheese to sprinkle on top (optional)
• Basil leaves to garnish (optional)

Method (Takes approx 30 mins including prep);

• Add the pasta to a large saucepan of lightly salted boiling water. Stir once, bring back to the boil and simmer for approx 12 minutes. Drain and leave to one side with a little olive oil drizzled over it so it doesn’t stick together. Put the pan back on the heat for the third step.
• Meanwhile place the peas and asparagus in another pan and cover with boiling water, bring to the boil and simmer for 5 minutes, then drain.
• Using the large pan that you cooked the pasta in, fry the red onion in 15g butter and a dash of olive oil until soft.
• Add the cherry tomatoes, halved and cook for a further minute.
• Add to the pan the lemon zest, lemon juice, a further dash of olive oil, creme fraiche/ricotta and dijon mustard and stir well.
• Add the drained pasta, peas and asparagus into the large saucepan, mixing everything together and heating everything through.
• Serve with a sprinkling of Parmesan/cheese and basil leaves.
• Optional – top with slices of cooked meat or veggie oven bakes or garlic bread if you wish!

I hope you enjoy this mouthwatering, vibrant pasta dish as much as we do! Please do let me know what you think of the recipe.

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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