20 mins
4
All Year

We think pasta is the perfect meal, year ’round🍝 Our new Spring Primavera Pasta heroes two delicious spring veggies – asparagus and cherry tomatoes. Give it a go this week!

Method

  1. In a large pan, heat the olive oil over a medium-high heat. Add the asparagus spears and sauté for 5 mins.
  2. Then add the minced garlic, snap peas and lemon juice and sauté for 1 min, until the garlic is fragrant.
  3. Add in the pasta, chicken stock and milk. Stir well to combine and bring to a boil.
  4. Once boiling, reduce to a simmer and add in the frozen peas. Season with salt and pepper, to taste. Cover and cook for around 6 mins or until the pasta is al dente.
  5. When the pasta is cooked, add in the grated parmesan and cherry tomatoes and stir to combine.
  6. To serve, place pasta in individual serving bowls and top with extra parmesan and lemon slices if desired. Enjoy!

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