Pasta primavera
TM6 TM5 TM31

Pasta primavera

4.4 (46 ratings)

Ingredients

Pangritata

  • 1 garlic clove
  • 40 g ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
  • 1 sprig fresh parsley, leaves only
  • 20 g olive oil
  • 30 g pine nuts

Vegetable pasta

  • 100 g Parmesan cheese, cut into pieces (approx. 2 cm)
  • 2000 g water
  • 100 g broccoli, broken into florets
  • 100 g zucchini, cut into thin slices (approx. 5 mm)
  • 1 bunch asparagus, trimmed and cut into thirds
  • 50 g sugar snap peas, cut into slices
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 1 sprig fresh basil, leaves only, plus extra for garnishing
  • 2 garlic cloves
  • 100 g fresh mushrooms, cut into quarters
  • ½ tsp dried chilli flakes
  • 60 g olive oil
  • 250 g cherry tomatoes, cut into halves
  • 1 tsp salt, plus extra to season
  • 1 pinch ground black pepper, plus extra to season
  • 500 g fresh pasta (see Tips)
  • 60 g salted butter
  • 180 g double cream

Nutrition
per 1 portion
Calories
4407.2 kJ / 1049.3 kcal
Protein
27.4 g
Carbohydrates
70.8 g
Fat
71.8 g
Saturated fat
30.9 g
Fiber
9.1 g
Sodium
1091.9 mg

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