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Primavera Pesto Pasta

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150g Baby plum tomatoes
200g Asparagus
2 Courgettes
150g Frozen petit pois
150g Frozen broad beans
300g Pasta e.g. fusilli
shavings, for garnish Parmesan
200g Home-made pesto Alternatively, jarred pesto could be used but quantity should be changed to 3 tbsp

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Primavera Pesto Pasta

    • Serves 4
    • Easy


    This is a delightful spring/summer pasta dish which can be adapted for any fussy eaters. You can choose alternative veggies to go in it and if the pesto strikes fear into you, you can always just serve the pasta pesto-free for the fussier eaters and just mix with olive oil, lemon juice and veggies. I tend to serve my kids what we’re having and let them pick out the bits they don’t want. Occasionally they surprise me, and try something new!

    The pesto can be easily made by following my simple recipe.

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    Slow roast the tomatoes

    Cut the tomatoes in half and place on a metal oven tray. Drizzle with oil and roast in a pre-heated oven at 150degC for 40 minutes. This step can be done in advance.


    Cook the pasta in a large pan of boiling water. Whilst the pasta is cooking, prepared the vegetables. Break the woody stems off the asparagus. Thinly slice the courgettes lengthwise. Defrost the peas and broad beans.


    In a griddle pan (or frying pan), griddle the sliced courgettes and asparagus.


    Once the pasta is cooked and drained, stir in the pesto and mix through all of the vegetables and tomatoes. Serve garnished with parmesan shavings

    Alison Lyles

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