A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of seasonal spring greens with this vibrant pasta primavera recipe.
Prep:10 mins
Serves 4
75g young broad beans (use frozen if you can’t get fresh)2 x 100g pack asparagus tips170g peas (use frozen if you can’t get fresh)350g spaghetti or tagliatelle175g pack baby leeks, trimmed and sliced1 tbsp olive oil, plus extra to serve1 tbsp butter200ml tub fromage frais or creme fraichehandful fresh chopped herbs (we used mint, parsley and chives)parmesan (or vegetarian alternative), shaved, to serve
STEP 1Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.STEP 2Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.STEP 3Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
