This pasta is literally Spring on plate. It’s packed with fresh and crispy seasonal products and amazing green goodness.
Although is packed with veggies this pasta is super creamy, filling and satisfying. It’s such an easy dinner to throw together after a long day at work or the perfect speedy lunch.
I love adding Love Arctic Nettle Tea as it adds a lovely fresh flavour which goes perfectly with all the other fresh veggies.
For this recipe I have asparagus and spring onion but other vegetables like courgettes, leeks or green beans will work as well.
2 cup of chopped asparagus
4 spring onions
2 cloves of garlic
3/4 cup of almond cream or any non dairy cream of your choice (soy and oat cream will work very well too)
½ cup of fresh chopped chives
2 tablespoons of Love Arctic Nettle Tea
Salt & pepper to taste
1 tablespoon of olive oil
Start by cooking the pasta according to the instructions on the packet.
While the pasta is cooking make the sauce. In a frying pan add the tablespoon of olive oil. Finely chop the spring onions and add them to the pan. Cook the spring onion on medium heat for just a minute. Crush the garlic cloves and add them to the pan together with the chopped asparagus and Love Arctic Nettle Tea. Give everything a stir. Cook for 5 minutes. Add the almond cream to the pan, mix everything together and cook for another 2 minutes. You want to keep the asparagus quite al dente so I wouldn’t recommend to cook the sauce for too long.
Once the pasta is cooked drain it and return it to the pan. Pour in the sauce and mix everything together. Add the fresh chopped chives. Serve straight away.
♥ Pasta Primavera post and recipe are made by Elisa from @happyskinkitchen ♥