Spring Green Pasta
This Spring Green Pasta is full of artichokes, garden peas and asparagus and all brought together with a dressing of lemon juice, olive oil, parsley and black pepper.
Servings: 4 servings
Calories: 334kcal
Ingredients
- 140 g Tagliatelle
- 1 can Artichoke hearts chopped
- 8 Asparagus spears chopped
- 150 g Cooked peas
- 1 tablespoon Olive oil
- 1 Lemon (juice and zest)
- 4 tablespoon Fresh parsley chopped
- 1 pinch Sea salt and ground black pepper
Instructions
- Add 140 g Tagliatelle and 8 Asparagus spears, to a pan of boiling water and simmer for 6-8 minutes (or according to packet instructions).
- Drain the pasta and asparagus and put back in to the pan and add 1 can Artichoke hearts, 150 g Cooked peas, 1 tablespoon Olive oil, 1 Lemon (juice and zest only), 4 tablespoon Fresh parsley and 1 pinch Sea salt and ground black pepper.
- Mix well and serve.
Notes
- To make this Spring pasta even quicker, use some fresh tagliatelle which is ready in a few minutes.
- Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
- If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
- Serve with extra Parmesan and cracked black pepper if you like. Although the parmesan would mean this isn't vegan any more.
- Top with some pine nuts for added crunch.
- Add some extra greens by cooking some broccoli at the same time as the pasta and asparagus.
Nutrition
Serving: 1portion | Calories: 334kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 387mg | Potassium: 344mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 41.9mg | Calcium: 57mg | Iron: 3mg
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