Pasta Primavera with Green Vegetables

Boil a pot of water for step 2. Cut zucchini into 1 cm thick rounds. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon. Pick basil leaves, discarding the stalk.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a cup of pasta water before draining.

In a small pan, melt butter over a medium high heat. Add cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and zucchini and saute for 3 minutes. Add the peas and snow peas and cook for a further 2 minutes. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Combine the veg, pasta, sauce and a 1/4 cup pasta water in a pot. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between seving plates and garnish with basil, remaining parmesan and pine nuts.

Tip! Add more pasta water to attain the desired consistency.

Boil a pot of water for step 2. Cut zucchini into 1 cm thick rounds. Chop broccoli into small florets. Trim the ends of the snow peas and remove the string that runs along the edge. Zest the lemon. Pick basil leaves, discarding the stalk.

Add a big pinch of salt to the pot of boiling water and add pasta. Cook for 7-9 minutes until al dente or to your liking. Reserve a cup of pasta water before draining.

In a small pan, melt butter over a medium high heat. Add cream and half the parmesan. Stir and once the cream starts simmering remove from the heat and set aside.

Heat a frying pan with a drizzle of oil over a medium high heat. Add the broccoli and zucchini and saute for 3 minutes. Add the peas and snow peas and cook for a further 2 minutes. Season the vegetables with the lemon zest and a squeeze of lemon juice (to taste), salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

In a dry pan over a medium high heat toast the pine nuts until they start to brown, 1-2 minutes. Keep an eye on the pine nuts, tossing frequently as they will burn quickly.

Combine the veg, pasta, sauce and a 1/4 cup pasta water in a pot. Toss over medium heat until the sauce thickens and clings to the pasta. Divide between seving plates and garnish with basil, remaining parmesan and pine nuts.

Tip! Add more pasta water to attain the desired consistency.