Pasta Primavera

Submitted by Terese

"This dish is deliciously light and easy to prepare. Bucatini pasta a tubular pasta similar to spaghetti, but you could use any type of pasta."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 4

ingredients

• 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 white 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

directions

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.