Tender green vegetables, tossed in a fragrant herb sauce, are coupled with ribbon pasta to make an effortless mouth-watering supper or lunch. Spaghetti can be used rather than pappardelle or fettuccini if you prefer.
350 g (12 oz) dried pappardelle or fettuccini
1 small carrot, peeled and cut into fine matchstick strips
400 g (14 oz) thin asparagus tips
1 courgette, cut into thin batons
100 g (3 1/2 oz) sugar snap peas, trimmed and halved lengthways
2 tbsp reduced fat creme fraiche
2 garlic cloves, peeled and finely grated
4 tbsp chopped fresh mixed herbs (tarragon, flat-leaf parsley and chervil)
salt and freshly ground black pepper
4 spring onions, trimmed and finely shredded
1. Add the pasta to a pan of boiling salted water and cook according to the packet instructions until al dente.
2. While the pasta is cooking, add the carrot, asparagus tips, courgette and sugar snaps to a pan of boiling water and cook for 3-4 minutes.
3. In the meantime, mix together the creme fraiche, garlic and chopped herbs. Season with salt and pepper to taste.
4. Drain the vegetables and place in a large bowl with the spring onions. Drain the cooked pasta thoroughly and add to the vegetables with the creme fraiche mixture. Toss to mix and serve immediately.
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