Pasta primavera.
Cook time: 10 mins | Prep time: 20 mins | Serves: 4
Ingredients.
250g fusilli pasta or any preferred pasta
1/3 cup fresh peas, can use frozen
1 bunch of asparagus, cut into 1/3’s
1 zucchini, sliced into ribbons
1/3 cup basil pesto, store bought
60g wild rocket/arugula
1/2 cup creme Fraiche
1 lemon, zest and 1/2 lemon juice
80g pecorino cheese, shavings, with a peeler
salt and pepper
Garnish:
1/2 bunch parsley
Method.
1. Bring a pot of salted water to a boil. Add pasta and cook as per packet instructions.
2. Add the asparagus and peas to the pot for the final 1.5 minutes of cooking the pasta.
3. Reserve 1/4 cup of pasta water then drain the pasta and vegetables. Transfer back into the pot with reserved pasta water.
4. Add zucchini, pesto, rocket, creme friache, lemon zest and juice. Toss gently to combine. Serve on a large serving platter. Add pecorino shavings on top with a drizzle of EVOO, salt and cracked pepper to taste. garnish with herbs.
