Healthy pasta primavera

2 of 5-a-day asparagus family fibre folate healthy low calorie low fat pasta summer

N/A

Source

Ingredients

75g young broad beans (use frozen if you can't get fresh)

2 x 100g pack asparagus tips

170g peas (use frozen if you can't get fresh)

350g spaghetti or tagliatelle

175g pack baby leeks , trimmed and sliced

1 tbsp olive oil , plus extra to serve

1 tbsp butter

200ml tub fromage frais or creme fraiche

handful fresh chopped herbs (we used mint, parsley and chives)

parmesan (or vegetarian alternative), shaved, to serve

Method

Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.