Summer pasta with peas and asparagus
13 May 2015
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This summery pasta with peas and asparagus is not only a super-easy recipe but a healthy one too if you use wholemeal or gluten-free pasta. It's perfect for a quick lunch.
Ingredients
- 200g pasta (gluten-free or durum)
- 150g green peas
- 250g green asparagus
- 1 small red onion
- 2 Tbsp olive oil
- Grated zest of half lemon
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 2 Tbsp Greek yoghurt
- Handful of pine nuts
Instructions
- Cook the pasta according to the package instructions, then drain and keep warm.
- Meanwhile blanch the peas and asparagus (or steam over boiling water). This will take about 3-5 minutes.
- Dry-fry the pine nuts in a frying pan and set aside.
- Chop the onion. Heat 1 tbsp oil in the frying pan, cook the onion until soft. Add the lemon zest and juice, mustard and Greek yogurt.
- Drain the vegetables, add to the sauce together with the pasta.
- Warm through for a minute, season to taste, then serve with the with pine nuts scattered on top.
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Categories
- Meal Type: - Everyday - Main - Pasta - Quick & Easy - Seasonal
- Cuisines: - Italian
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Healthy - High Fibre - Vegetarian
- Skill Levels: - Easy
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