pasta primavera

This light and tasty dish is a perfect dinner summer favourite. Most ingredients are in season now, it looks really pretty and will feed lots of people with very few ingredients.


This amount serves 2 - 4


250 g dry penne pasta
2 shallots
2 cloves garlic
50 ml olive oil
1 large courgette
1/3 floret broccoli
1/3 packet green beans (about 30 - 40 g)
100 g frozen peas
handful of basil leaves
handful of parsley leaves
a generous handful (or two) of freshly grated parmesan
salt and pepper


Separate the broccoli into tiny little florets and blanch in boiling water for about 2 minute. They need to be bright green and not overcooked.
Remove the broccoli, add salt and in the same water, cook the pasta until al dente.

To make the primavera sauce, heat the oil and fry finely chopped shallots until translucent. Add garlic and finely sliced courgettes. Sauté until courgettes are almost cooked. To it add washed and cut into 1 inch lengths string beans, broccoli and frozen peas.
Sautee for a few more minutes, until peas and beans are just cooked.
Julienne cut the herbs and add to the sauce. Add the pasta, mix well and warm through.
Add lots of freshly grated parmesan, mix well and season to taste with salt and pepper.

Serve with garlic bread.
Bon appétit!

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