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Pasta Prima Vera

  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Luxurious spring pasta dish, that doesn’t feel like low calorie food.



75g young broad beans (use frozen if you can’t get fresh)
2 x 100g pack asparagus tips
170g peas (use frozen if you can’t get fresh)
350g spaghetti or tagliatelle
175g pack baby leeks, trimmed and sliced
1 tbsp olive oil
1 tbsp butter
200ml tub 50%fat creme fraiche
handful fresh chopped herbs (we used mint, parsley and chives)
parmesan (or vegetarian alternative), just a few shavings to serve


  1. Bring a pan of water to the boil and put a steamer (or colander) over the water.
  2. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
  3. Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft.
  4. Add the creme fraiche to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split.
  5. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
  6. Drain the pasta and stir into the sauce.
  7. Adjust the seasoning, then serve scattered with a few shavings of Parmesan cheese.
  • Prep Time: 10
  • Cook Time: 20


  • Calories: 396