A healthy pasta dish full of string beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe!
75g string beans
200g asparagus tips
170g peas (use frozen if you can't get fresh)
350g wholewheat spaghetti or tagliatelle
175g baby leeks, trimmed and sliced
1 tbsp olive oil , plus extra to serve
1 tbsp butter
200ml creme fraiche
handful fresh chopped herbs (mint, parsley and chives)
Parmesan (or vegetarian alternative), shaved, to serve
Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the creme fraiche to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.