Pappardelle Primavera

Pappardelle Primavera

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Servings: 4
Calories: 391


  • 12 oz dried pappardelle or fettuccini
  • 1 small carrot peeled and cut into fine matchstick strips
  • 14 oz thin asparagus tips
  • 1 courgette cut into thin batons
  • 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


  • Add the pasta to a pan of boiling salted water and cook according to the packet instructions until al dente.
  • 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.
  • In the meantime, mix together the creme fraiche, garlic and chopped herbs. Season with salt and pepper to taste.
  • 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.
Calories: 391 kcal
Carbohydrates: 71 g
Protein: 16 g
Fat: 5g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 47 mg
Potassium: 696 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 4175 IU
Vitamin C: 38 mg
Calcium: 94 mg
Iron: 5 mg
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