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Spring pasta recipe
Spring pasta recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spring pasta with fresh greens ready in 25 minutes - a hearty family favorite!
Ingredients:
  • 1 large leek, white and pale green parts only, sliced
  • 2 garlic cloves, crushed
  • 120g pkt Baby Spinach
  • 36.40 gm extra virgin olive oil
  • 350g spaghetti
  • 2 bunches asparagus, woody ends trimmed, tips cut into 3cm pieces, stalks thinly sliced diagonally
  • 200g sugar snap peas, trimmed, thinly sliced lengthways
  • 60g parmesan
  • 250.00 ml basil leaves
  • 1 lemon, rind finely grated, juiced
  • 20g parmesan
Instructions:
  • Boil leek and garlic until leek is tender, about 4 mins. Add spinach and cook until wilted, about 30 secs. Transfer vegetables to blender with oil and salt. Blend until smooth. Let cool slightly before serving.
  • Bring a saucepan of water to a vigorous boil. Add the spaghetti and cook for 8 minutes until al dente, adding the asparagus and sugar snap peas for the last 2 minutes. Drain the pasta, saving ½ cup (125ml) of the cooking liquid.
  • Add the spinach puree and parmesan to the pasta mixture in the pan, stirring to combine. Heat over medium heat, stirring constantly and adding reserved cooking liquid as needed to loosen, until the parmesan melts, about 1 minute. Remove from heat, then mix in the basil, lemon rind, and half of the lemon juice. Season with salt and pepper. Adjust the taste with more lemon juice if desired. Transfer the dish to a serving plate and sprinkle with extra parmesan.

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