Spring vegetable creamy dill pasta
An alternative lunch box idea or main meal
Ingredients
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200 ml creme fraiche or fromage frais
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200 g to 300g whole wheat pasta
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Handful frozen or fresh broad beans
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Packet asparagus tips
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Few sprigs of fresh dill
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Knob butter
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Cheese for grating or slicing
Cooking Instructions
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1
Steam the broad beans and asparagus tips using steamer or sieve over boiling pan of water for 2 to 3 minutes. Set aside once cooked.
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2
Cook desired amount of pasta as per packet instructions
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3
Fry spring onions or leeks using a knob of butter for 3 to 5 minutes.
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4
Add creme fraiche and chopped dill to frying pan. Stir in so mixture does not split or curdle. Warm through for 2 minutes.
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5
Add green steamed vegetables and mix well for 2 minutes
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6
Add cooked and drained pasta. Gently stir in small batches of pasta to frying pan and coat all pasta in creamy dill sauce.
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7
Either serve warm with grated cheese, black pepper and lemon juice. Or allow to cool and scoop into storage containers/ lunch boxes and add sliced cheese, black pepper and/or lemon juice. Refrigerate and eat within 2 days.
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