Pasta primavera
This vibrant tagliatelle dish is bursting with spring vegetables, featuring tender asparagus, sweet peas, soybeans, and fresh baby spinach. Tossed with butter, garlic, zesty lemon, and finished with parmesan and cobnuts, it offers a beautifully balanced crunch and rich aroma. Serve freshly tossed for a light yet satisfying meal.
Ingredients
- Garlic3 კბილი
- Lemon (juice and zest)1 ცალი
- Olive Oil15 ml
Instructions
5 steps- 1
Heat the butter in a pan, add the garlic and fry for one minute.
- 2
Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.
- 3
Add the pasta and a little of the cooking water to the pan and stir to combine.
- 4
Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.
- 5
To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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