Spring Green Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Tagliatelle
- 1 can Artichoke hearts (chopped)
- 8 Asparagus spears (chopped)
- 150 g Cooked peas
- 1 tbsp Olive oil
- 1 Lemon ((juice and zest))
- 4 tablespoons Fresh parsley (chopped)
- 1 pinch Fine sea salt and ground black pepper
Method
- Add 140 g Tagliatelle and 8 Asparagus spears, to a pan of boiling water and simmer for 6-8 minutes (or according to packet instructions).
- Drain the pasta and asparagus and put back in to the pan and add 1 can Artichoke hearts, 150 g Cooked peas, 1 tbsp Olive oil, 1 Lemon (juice and zest only), 4 tbsp Fresh parsley and 1 pinch Sea salt and black pepper.
- Mix well and serve.