Pasta Primavera

Pasta Primavera


15 mins 


15 mins 


Enticing medley of pasta and vegetables in a rich parmesan sauce


  • 3 dollops Hellmann's Real Mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons Elmlea Double Light
  • 1 tablespoon olive oil
  • 2 garlic cloves, sliced
  • 300 g trimmed asparagus, halved and blanched
  • 300 g frozen peas, defrosted
  • 450 g fettuccine pasta, cooked, reserving 2 - 3 tablespoons cooking liquid
  • 60 g Parmesan, grated
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon ground black pepper

  1. Amount per Serving
Title Amount per Serving
Energy 616.82 kcal
Protein 26.22 g
Sugar 11.96 g
Fibre 8.17 g
Fat 11.04 g
Saturated fat 4.03 g


  1. In a small bowl, mix together the Hellmann’s Real Mayonnaise, lemon juice and Elmlea. Set aside.

  2. Heat the oil in a large frying pan over medium heat. Add the sliced garlic and cook for 2 minutes until softened but not coloured. Add the asparagus and peas, cook for a further 2 minutes.

  3. Stir in the cooked pasta, add the creamy sauce and 50g of the Parmesan. Heat through for 5 minutes.

  4. Remove from the heat, toss the mint and parsley through. Season with ground black pepper. Serve, sprinkled with remaining Parmesan.