Vegetable Pasta With Fresh Herbs and Toasted Pine Nuts |
|
 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
|
This light pasta dish, made with seasonal vegetables, makes a quick and easy lunch and is also great for serving as an accompaniment. Ingredients:
1 lb dry pasta, any shape |
3 1/2 ounces frozen peas |
6 ounces broccoli, cut into small florets |
4 ounces pine nuts |
3/4 cup creme fraiche |
1 tablespoon fresh mint, chopped |
2 tablespoons fresh basil, chopped |
1 tablespoon lemon juice |
4 ounces spinach, washed and drained |
1 tablespoon capers, rinsed and roughly chopped |
Directions:
1. Bring a large pan of water to the boil. Add the pasta, return to the boil, then cook for 4 minutes.
2. Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender.
3. Meanwhile, heat a small, non-stick frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, turning with a wooden spoon constantly, until they are an even, golden colour.
4. In a small bowl, mix together the creme fraiche, mint, half the basil and the lemon juice. Season with freshly ground black pepper.
5. Drain the pasta and cooked vegetables in a colander.
6. Place the spinach in the empty pasta pan and tip the pasta and cooked vegetables on top. Stir in the creamy herb mixture to combine thoroughly. Cook over a low heat for 2-3 minutes until the spinach has wilted and the sauce has heated through.
7. Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil.
8. Season with freshly ground black pepper and serve immediately.
|
|