Springtime Pasta Primavera

Ingredients for Springtime Pasta Primavera

• 350g farfalle pasta

• 60g unsalted butter

• 110g haricots verts (thin tender green beans), ends trimmed

• 120ml thin asparagus tips and stalks, sliced in 1-inch pieces

• 120ml fresh peas

• 80g white mushrooms, thinly sliced

• Salt and freshly ground black pepper

• 120g half-and-half

• 60g grated Parmesan cheese

• 4 seeded and diced ripe plum tomatoes

• 2 tablespoons snipped fresh chives

How to make Springtime Pasta Primavera

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.

2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.