Classic Creamy Pasta Primavera
with Leek, Peas and Chive Gremolata
Looking for a quick and tasty midweek dinner option? Try cooking up our Classic Creamy Pasta Primavera in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Leek
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Mixed Herbs
1 unit(s)
Lemon
1 bunch(es)
Chives
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Baby Spinach
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
20 grams
Butter
125 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
b) Peel and grate the garlic (or use a garlic press).
c) Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.
a) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
c) Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat.
a) Once the oil is hot, add the sliced leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min more.
b) Next, stir in the veg stock paste, mixed herbs and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.
a) Meanwhile, zest and cut the lemon into wedges.
b) Finely chop the chives (use scissors if easier).
c) In a small bowl, combine the lemon zest and half the chives. Set your gremolata aside.
a) Once the sauce has reduced, stir in the creme fraiche, spinach and peas. Bring to the boil and simmer until the spinach is wilted and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.
b) Remove the pan from the heat, then stir through the cheese, remaining chives and a squeeze of lemon juice.
c) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little thick.
a) Share the pasta primavera between your bowls.
b) Sprinkle over the chive gremolata to finish. Serve with any remaining lemon wedges for squeezing over.
Enjoy!
