Pasta Primavera

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 bunch asparagus, cut into thirds
• 1 cup peeled broad bean
• 1 cup peas
• 350 g bucatini pasta or 350 g other preferred pasta
• 2 tablespoons olive oil
• 5 slices prosciutto, chopped
• 2 garlic cloves, chopped
• 1 teaspoon chili flakes
• 2 zucchini, halved and chopped
• 1/2 pint yellow grape tomatoes, halved
• 1/2 cup wine
• 1/2 cup light cream
• 1 teaspoon lemon, zest of, grated
• 1/2 cup torn basil leaves
• 1/4 cup toasted pine nuts (optional)
• parmesan cheese, to serve

Recipe

• 1 bring a large pot of salted water to the boil.
• 2 add asparagus and broad beans and cook for 3-4 minutes.
• 3 add peas and cook a further minute.
• 4 remove using a slotted spoon and plunge into cold water.
• 5 add pasta and cook according to packet instructions.
• 6 heat olive oil a frying pan.
• 7 add garlic and chilli and cook for 30 seconds.
• 8 add prosciutto and cook for 2-3 minutes.
• 9 add zucchini, tomatoes and lemon zest and cook until slightly softened.
• 10 add wine and simmer for 1 minute.
• 11 pour cream and add the asparagus, beans, peas and drained pasta.
• 12 cook until warmed through.
• 13 stir through basil and serve sprinkled with parmesan.