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Vegetable Pasta With Fresh Herbs and Toasted Pine Nuts

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“This light pasta dish, made with seasonal vegetables, makes a quick and easy lunch and is also great for serving as an accompaniment.”

Ingredients Nutrition


  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.

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