Gluten Free Pasta Primavera with Asparagus and Peas


  • 150g asparagus tips
  • 100g mangetout
  • 1 spring onion bunch
  • 1 garlic clove
  • 25g butter
  • 125g frozen peas
  • 300g cream
  • 3 tbsp fresh herbs, chopped
  • 50g parmesan
  • 1 tsp salt
  • 250g FREEE Organic Green Pea Penne
  • 50g parmesan, grated
  • salt and pepper


Primavera Sauce

  1. Chop the asparagus, mange tout, and onion into 3cm/1” lengths, dice the garlic. Cook these in the butter in a large frying pan.
  2. Add the peas, cream, herbs, salt, and pepper and reduce the heat to low.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add a teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Primavera

  1. Shake the colander then tip the pasta into the frying pan.
  2. Stir in the grated parmesan and serve immediately.