Gourmet Pasta Primavera Recipe
Ingredients
| 225 g / 8 oz thin asparagus spears, chopped in half | ||
| 115 g / 4 oz mange-tout, topped and tailed | ||
| 115 g / 4 oz baby sweetcorn | ||
| 225 g / 8 oz whole baby carrots, trimmed | ||
| 1 small red pepper, seeded and chopped | ||
| Onions spring | 8 , sliced | |
| 225 g / 8 oz torchietti or other pasta shapes | ||
| 150 ml / 1/4 pint / 2/3 cup low fat cottage cheese | ||
| 150 ml / 1/4 pint / 2/3 cup low fat yogurt | ||
| 15 ml / 1 tbsp lemon juice | ||
| 15 ml / 1 tbsp chopped parsley | ||
| 15 ml / 1 tbsp snipped chives | ||
| Black pepper salt | 1 To taste | |
| Sun-dried tomato bread, to serve | ||
Directions
1. Cook the asparagus spears in a pan of boiling, salted water for 3-4 minutes. Add the mange-tout halfway through the cooking time. Drain and rinse both under cold water to stop further cooking.
2. Cook the baby corn, carrots, red pepper and spring onions in the same way until tender. Drain and rinse.
3. Cook the pasta in a large pan of boiling, salted water according to the packet instruction, until al dente. Drain thoroughly.
4. Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth. Thin the sauce with skimmed milk, if necessary. Put into a large pan with the pasta and vegetables, heat gently and toss carefully. Serve at once with sun-dried tomato bread.
2. Cook the baby corn, carrots, red pepper and spring onions in the same way until tender. Drain and rinse.
3. Cook the pasta in a large pan of boiling, salted water according to the packet instruction, until al dente. Drain thoroughly.
4. Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth. Thin the sauce with skimmed milk, if necessary. Put into a large pan with the pasta and vegetables, heat gently and toss carefully. Serve at once with sun-dried tomato bread.
Chef
