Pasta primavera
Prep
15 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
15 min
Serves
4
Skill
Zesty lemon, fresh herbs and the sweetness of peas add a delicious summery twist to this pasta dish. This is also a great way to get more wholegrains and fibre into your diet, which provide your body with the energy it needs and helps keep your digestive system moving.
Ingredients
- 250g whole wheat pasta
- 1 cup frozen peas, thawed
- 1 cup green beans, trimmed and halved
- 1 cup broad beans, cooked and lightly smashed
- 1 x 400g can cannellini beans, drained and rinsed
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 small garlic clove, minced
- 80g feta cheese
- 1 tbsp Dijon mustard
Optional Garnish:
- Fresh herbs
Nutrition per serving
2200 kJ
energy kj
22 g
protein
5 g
saturated fat
18.1 g
dietary fibre
52 g
carbohydrate
5 g
sugars
515 mg
sodium
Method
- Crumble the feta into a bowl with the olive oil, lemon juice, mustard, garlic and mix well to combine. Allow to sit so the flavours can infuse for 5–10 minutes.
- Meanwhile, cook the pasta according to package instructions. A minute before al dente, add the green beans to the water to blanch.
- Drain the pasta and the green beans, reserving 1 cup of pasta water.
- Add the pasta back to the saucepan, along with all the beans, peas and the feta mix.
- Stir vigorously to make it creamy, adding 1/4 cup pasta water to help emulsify the sauce, resulting in a creamy finish.
- Toss through the chopped herbs and top with any additional herbs before serving.
- 250g whole wheat pasta
- 1 cup frozen peas, thawed
- 1 cup green beans, trimmed and halved
- 1 cup broad beans, cooked and lightly smashed
- 1 x 400g can cannellini beans, drained and rinsed
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 small garlic clove, minced
- 80g feta cheese
- 1 tbsp Dijon mustard
Optional Garnish:
- Fresh herbs
Nutrition per serving
2200 kJ
energy kj
22 g
protein
5 g
saturated fat
18.1 g
dietary fibre
52 g
carbohydrate
5 g
sugars
515 mg
sodium
- Crumble the feta into a bowl with the olive oil, lemon juice, mustard, garlic and mix well to combine. Allow to sit so the flavours can infuse for 5–10 minutes.
- Meanwhile, cook the pasta according to package instructions. A minute before al dente, add the green beans to the water to blanch.
- Drain the pasta and the green beans, reserving 1 cup of pasta water.
- Add the pasta back to the saucepan, along with all the beans, peas and the feta mix.
- Stir vigorously to make it creamy, adding 1/4 cup pasta water to help emulsify the sauce, resulting in a creamy finish.
- Toss through the chopped herbs and top with any additional herbs before serving.