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Pasta Primavera


PREP TIME
15 mins
COOKING TIME
15 mins
SERVES
4 PEOPLE
Enticing medley of pasta and vegetables in a rich parmesan sauce
INGREDIENTS
- 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
METHOD
-
In a small bowl, mix together the Hellmann’s Real Mayonnaise, lemon juice and Elmlea. Set aside.
-
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.
-
Stir in the cooked pasta, add the creamy sauce and 50g of the Parmesan. Heat through for 5 minutes.
-
Remove from the heat, toss the mint and parsley through. Season with ground black pepper. Serve, sprinkled with remaining Parmesan.
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