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Pasta primavera

Pasta primavera
4.4 48 rating
Prep. 15 min
Total 1 h
4 portions
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Ingredients

Pangritata
  • garlic clove
    1
  • ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
    40 g
  • fresh parsley leaves only
    1 sprig
  • olive oil
    20 g
  • pine nuts
    30 g
Vegetable pasta
  • Parmesan cheese cut into pieces (approx. 2 cm)
    100 g
  • water
    2000 g
  • broccoli broken into florets
    100 g
  • zucchini cut into thin slices (approx. 5 mm)
    100 g
  • asparagus trimmed and cut into thirds
    1 bunch
  • sugar snap peas cut into slices
    50 g
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • fresh basil leaves only, plus extra for garnishing
    1 sprig
  • garlic cloves
    2
  • fresh mushrooms cut into quarters
    100 g
  • dried chilli flakes
    ½ tsp
  • olive oil
    60 g
  • cherry tomatoes cut into halves
    250 g
  • salt plus extra to season
    1 tsp
  • ground black pepper plus extra to season
    1 pinch
  • fresh pasta (see Tips)
    500 g
  • salted butter
    60 g
  • double cream
    180 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1091.9 mg
Protein 27.4 g
Calories 4407.2 kJ / 1049.3 kcal
Fat 71.8 g
Fibre 9.1 g
Saturated Fat 30.9 g
Carbohydrates 70.8 g

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