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Pasta primavera

Serves: 4
Prep: 15
Cook: 15

    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

    Method

    1. Step 1

      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.

    2. Step 2

      Meanwhile, cook the pasta according to package instructions. A minute before al dente, add the green beans to the water to blanch.

    3. Step 3

      Drain the pasta and the green beans, reserving 1 cup of pasta water.

    4. Step 4

      Add the pasta back to the saucepan, along with all the beans, peas and the feta mix.

    5. Step 5

      Stir vigorously to make it creamy, adding 1/4 cup pasta water to help emulsify the sauce, resulting in a creamy finish.

    6. Step 6

      Toss through the chopped herbs and top with any additional herbs before serving.

    Tips

    • To save time, you can blanch the peas and beans together in one pot.
    • Make a double batch of the pasta primavera and freeze individual portions in airtight containers for quick and convenient meals in the future.
    • Swap the whole wheat pasta for gluten-free pasta to make the recipe gluten-free.
    • If you prefer to use dried herbs for this recipe the flavour can be more intense, so we recommend using 4 tsp for each fresh herb equivalent.

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