Spring Primavera Pasta

Preparation/ Cooking time: 20 mins
Serves: 4
Ingredients :
  • 225g pappardelle pasta
  • 2 tbs olive oil
  • 2 cups asparagus spears (cut into 1-inch pieces)
  • 3 garlic cloves, minced
  • 1 cup sugar snap peas
  • 1 cup frozen peas
  • 1 tbs lemon juice
  • 3 cups chicken stock
  • 1 cup milk
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes
  • ½ cup parmesan cheese, grated
  • Lemon slices and extra parmesan, to serve
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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