Photo: Eaters Collective
Pasta primavera
10 ingredients
Serves 4
openrecipes
Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
Estimated Nutrition (whole recipe, rough)
354
Calories
7g
Protein
26g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 85g unsalted butter
- 1½ tbsp each chopped parsley , mint and chives
- 400g shelled garden peas , about 1.25kg/2lbs 12oz in their pods
- 200g baby carrots , ideally with leaves
- 200g baby or regular sized courgettes
- 200g slim green beans
- 400g tagliatelle
- splash of olive oil
- finely grated zest and juice of 1 lemon
- as much fresh basil as you like
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes