Vegetable Pasta With Fresh Herbs and Toasted Pine Nuts

"This light pasta dish, made with seasonal vegetables, makes a quick and easy lunch and is also great for serving as an accompaniment."
 
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Ready In:
22mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Bring a large pan of water to the boil. Add the pasta, return to the boil, then cook for 4 minutes.
  • Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender.
  • 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.
  • In a small bowl, mix together the creme fraiche, mint, half the basil and the lemon juice. Season with freshly ground black pepper.
  • Drain the pasta and cooked vegetables in a colander.
  • 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.
  • Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil.
  • Season with freshly ground black pepper and serve immediately.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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