Pasta primavera

• young broad beans75g g

  (use frozen if you can't get fresh)

• asparagus↗2 x 100g pack pack

  tips

• peas↗170g g

  (use frozen if you can't get fresh)

• spaghetti↗350g g

  or tagliatelle

• pack baby leeks↗175g g

  trimmed and sliced

• olive oil↗1 tbsp tbsp

  plus extra to serve

• butter↗1 tbsp tbsp
• tub fromage frais↗200ml ml

  or creme fraiche

• handful fresh chopped herbs

  (we used mint, parsley and chives)

• parmesan↗

  (or vegetarian alternative), shaved, to serve

Step-by-step instructions

1. 1

   Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

2. 2

   Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

3. 3

   Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.