Pasta Primavera

Pasta Primavera

Pasta Primavera (meaning ‘spring pasta’ in Italian) is made with tender spring vegetables. It is delicious, easy to prepare and very healthy. The quantities given below serve 4.

Ingredients

• 3 tablespoons olive oil
• 3 anchovy fillets
• 2 cloves garlic, finely diced
• 1 small red onion, very finely diced
• 4 cups green spring vegetables sliced diagonally (such as snow peas, sugar snaps, baby beans, baby carrots, asparagus and zucchini)
• 1/2 cup water
• 4 servings fettuccine, cooked ‘al dente’
• 1 tomato, peeled, seeded and diced
• 3 tablespoons parsley, chopped
• juice of 1/2 lemon
• 2 tablespoons capers, roughly chopped
• parmesan cheese, freshly grated
• salt and freshly ground black pepper, to taste

Method

1. Pour the oil into a frying pan on medium heat and crush the anchovy fillets in the olive oil. Add the garlic and onion, cook until the onion turns clear.
2. Stir through the spring vegetables and add the water, which will keep them green and fresh. Let them simmer for 3-5 minutes, but don’t overcook.
3. As soon as the pasta is cooked, drain it and put into a large pasta bowl for serving.
4. Add the cooked vegetables and mix through. Then add the fresh ingredients: tomato, parsley, lemon juice and capers. Stir them through the sauce and serve immediately with parmesan cheese. Season to taste.