Pasta Primavera

Pasta Primavera






4 people


The perfect pasta primavera. An enticing medley of pasta and fresh vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® Real Mayonnaise.


  • 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
  • 2 Tbsp. (30 mL) lemon juice
  • 2 Tbsp. (30 mL) light cream or half and half
  • 1 Tbsp. (15 mL) olive oil
  • 2 cloves garlic, sliced
  • 12 asparagus spears, cooked crisp-tender
  • 1 cup (250 mL) frozen green peas, thawed
  • 8 ounces (225 g) fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp./45 mL pasta water)
  • 2 Tbsp. (30 mL) grated Parmesan cheese, divided

  1. Amount per Serving
Title Amount per Serving
Energy 380.0
Total Fat 14.0 g
Saturated Fat 2.5 g
Carbohydrate excl. fibre 50.0 g
Sugars 5.0 g
Fibre 5.0 g
Protein 12.0 g


  1. Combine Hellmann's® Real Mayonnaise, lemon juice and light cream in measuring cup or small bowl; set aside.

  2. Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. (45 mL) pasta water, Mayonnaise mixture and 1 Tbsp. (15 mL) Parmesan cheese. Toss and heat through. Sprinkle with remaining 1 Tbsp. (15 mL) Parmesan and garnish, if desired, with chopped parsley and/or mint.