Pasta Primavera

This recipe epitomises the taste of spring. It's al dente green vegetables and pasta with a simple oil dressing.

Preparation Time:
Cooking Time:
Yield: 6 servings

I'd suggest making this dish when the asparagus is in season locally, because the imported asparagus doesn't quite cut it for this recipe. You could of course use fresh peas as well, but frozen petit pois work perfectly. This pasta dish relies entirely on the taste and quality of its ingredients.


  • 200g asparagus
  • 40mL olive oil (~36.5g)
  • 2 cloves garlic (~12g)
  • 200g frozen petit pois
  • 200g frozen soya beans (edamame)
  • 100g baby spinach
  • 400g linguine, dried
  • 1tsp lemon juice (~5.2g)
  • 2g salt
  • 5g fresh basil
  • 5g fresh parsley
  • 1 pinch ground black pepper (~0.25g)


  1. Cook the pasta according to the instructions on the packet, rinse in cold water and drain. Reserve a couple of tablespoons of the cooking water for later.
  2. Mince or finely chop the garlic
  3. Start to heat the oil in a saucepan
  4. Wash and trim the asparagus then chop it into 2 or 3 pieces.
  5. Fry the garlic for 1 minute and then add the asparagus and stir fry for 2 more minutes
  6. Add the frozen peas, soya beans, salt and pepper and continue to stir fry for 2 minutes
  7. Add the washed spinach and continue to stir fry until it begins to wilt
  8. Remove from the heat and combine the pasta, a couple of tablespoons of the cooking water, the herbs and the lemon juice.

This is traditionally served with Parmesan cheese, but that is not suitable for vegans and often not suitable for vegetarians.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (194g)
Energy 798kJ 1551kJ
Energy 190kcal 370kcal
Fat 5g 9.7g
  of which saturates 0.81g 1.6g
Carbohydrates 26.9g 52.3g
  of which sugars 2.3g 4.5g
Fibre 3.2g 6.2g
Protein 8.2g 15.9g
Sodium 69.7mg 135mg
  as salt 0.18g 0.34g
Fruit/veg portions 0.76 1.5

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.