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Fettucine primavera
Fettucine primavera
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy pasta Primavera, perfect year-round.
Ingredients:
  • 300g fresh fettuccine
  • 1 lemon
  • 80g pea
  • 85g broad bean
  • 100g snow peas, thinly sliced lengthways
  • 1 bunch asparagus, woody ends trimmed
  • 4 yellow squash, end trimmed, thinly sliced
  • 9.20 gm olive oil
  • 2 garlic cloves, crushed
  • 23.40 gm Dijon mustard
  • 250ml Light Cream For Cooking, a cream alternative
  • 4 green shallots, thinly sliced
Instructions:
  • Zest the lemon using a zester or a vegetable peeler, making sure to remove just the outer layer of the rind. Then, juice the lemon.
  • Cook the pasta until al dente following the packet instructions. During the last 2 minutes of cooking, add the peas, broad beans, snow peas, asparagus, and squash until they are vibrant green and tender crisp. Drain the mixture well.
  • Heat oil in a large frying pan over medium heat. Sauté garlic for 30 seconds until aromatic. Stir in mustard, lemon juice, and cream, bring to a simmer, and cook until sauce slightly thickens, about 1-2 minutes. Add pasta, half of the shallots, and half of the lemon rind, toss to combine. Remove from heat, season with salt and pepper.
  • Serve the mixture in individual bowls. Garnish with the remaining shallots and lemon rind, then serve promptly.

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