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 cloves
- Lemon (juice and zest)1 piece
- Olive Oil15 ml
Instructions
5 steps- 1
Bring a large pot of salted water to the boil, add the tagliatelle and cook until al dente according to package instructions. Reserve a splash of cooking water before draining.
8 min
- 2
Melt the butter in a large pan over medium heat, add minced garlic, and cook for 1 minute until fragrant.
1 min
- 3
Add the sliced asparagus, peas, and soybeans. Sauté for 2 - 3 minutes, then add the baby spinach and stir until slightly wilted.
3 min
- 4
Add the cooked pasta and a splash of reserved cooking water. Stir in the lemon juice and zest, season with salt and freshly ground black pepper, and toss thoroughly.
2 min
- 5
Divide the pasta among four bowls, top with toasted cobnuts and parmesan shavings, and drizzle with olive oil before serving.
1 min
Nutrition
1 serving ≈ 316 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes