Gluten Free Pasta Primavera with Asparagus and Peas
spring onion bunch
fresh herbs, chopped
salt and pepper
Chop the asparagus, mange tout, and onion into 3cm/1” lengths, dice the garlic. Cook these in the butter in a large frying pan.
Add the peas, cream, herbs, salt, and pepper and reduce the heat to low.
Cooking the Pasta
Three-quarter fill a pasta pan or extra-large saucepan with water.
Add a teaspoon of salt and bring it to a rapid, rolling boil.
Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
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.
Drain the pasta into a colander over the sink.
Shake the colander then tip the pasta into the frying pan.
Stir in the grated parmesan and serve immediately.
Large frying pan, pasta pan or extra-large saucepan and colander
Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar
We used Green Pea Penne for this classic dish recipe but almost any type and shape of pasta works with this recipe. Serve it for lunch or supper