Pasta primavera is an Italian dish of pasta and fresh vegetables. In this version, farfalle pasta is tossed with green beans, green peas and yellow pepper, flavoured with lemon zest, garlic, parsley and toasted almonds.
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1 yellow pepper, seeds removed and sliced into cubes
3 tablespoons extra virgin olive oil, divided
½ lemon, juiced and zested
salt and pepper to taste
50g whole almonds
200g green beans, sliced into 2cm pieces
100g green peas
320g farfalle pasta
1 clove garlic, finely chopped
1 sprig fresh parsley, finely chopped
100g fresh Pecorino cheese, shaved
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Method Prep:20min › Cook:20min › Ready in:40min
Toss yellow pepper cubes, 1 tablespoon of extra virgin olive oil, juice from 1/2 lemon, salt and pepper together in a bowl. Set aside to marinate.
Toast the almonds under the grill on in a dry pan until fragrant; allow to cool a little, then chop into pieces.
Cook the chopped green beans and peas in boiling water for a few minutes; drain and transfer into a bowl of iced cold water so they keep their bright green colour. Set aside.
Cook the pasta in abundant salted water according to packet instructions. Drain and rinse under cold water to stop the cooking process.
Place on a serving dish and toss with 2 tablespoons of extra virgin olive oil. Add green beans, peas and yellow pepper and marinade; toss well. Add chopped almonds, chopped garlic, parsley and lemon zest. Toss again and serve with shaved Pecorino cheese.