
Leek and Asparagus Pasta (VG, V, DF, GF, NF)
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Leek and Asparagus Pasta (VG, V, DF, GF, NF)
Ingredients
- 1 small leek, trimmed and sliced
- 3 asparagus tips, chopped into chunks
- A handful of frozen peas
- 1 handful of kale
- 75g wholemeal pasta
- 2 tbsp of pesto
- 1 tsp of basil
- 3 cherry tomatoes, halved
- Salt and ground black pepper
- 30g goats cheese or vegan equivalent, cut into cubes
Method
- Cook the pasta as per the given packet instructions.
- When there is approx. 10 minutes left on the pasta cooking time, heat some water in a separate pan and add the leek, asparagus and peas. When the water returns to boil, add the kale and cook for 1 min.
- Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well.
- Season with the salt and black pepper to taste and serve.
Leek and Asparagus Pasta (VG, V, DF, GF, NF)
Ingredients
- 1 small leek, trimmed and sliced
- 3 asparagus tips, chopped into chunks
- A handful of frozen peas
- 1 handful of kale
- 75g wholemeal pasta
- 2 tbsp of pesto
- 1 tsp of basil
- 3 cherry tomatoes, halved
- Salt and ground black pepper
- 30g goats cheese or vegan equivalent, cut into cubes
Method
- Cook the pasta as per the given packet instructions.
- When there is approx. 10 minutes left on the pasta cooking time, heat some water in a separate pan and add the leek, asparagus and peas. When the water returns to boil, add the kale and cook for 1 min.
- Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well.
- Season with the salt and black pepper to taste and serve.
Reviews
Description
Leek and Asparagus Pasta (VG, V, DF, GF, NF)
Ingredients
- 1 small leek, trimmed and sliced
- 3 asparagus tips, chopped into chunks
- A handful of frozen peas
- 1 handful of kale
- 75g wholemeal pasta
- 2 tbsp of pesto
- 1 tsp of basil
- 3 cherry tomatoes, halved
- Salt and ground black pepper
- 30g goats cheese or vegan equivalent, cut into cubes
Method
- Cook the pasta as per the given packet instructions.
- When there is approx. 10 minutes left on the pasta cooking time, heat some water in a separate pan and add the leek, asparagus and peas. When the water returns to boil, add the kale and cook for 1 min.
- Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well.
- Season with the salt and black pepper to taste and serve.
Leek and Asparagus Pasta (VG, V, DF, GF, NF)
Ingredients
- 1 small leek, trimmed and sliced
- 3 asparagus tips, chopped into chunks
- A handful of frozen peas
- 1 handful of kale
- 75g wholemeal pasta
- 2 tbsp of pesto
- 1 tsp of basil
- 3 cherry tomatoes, halved
- Salt and ground black pepper
- 30g goats cheese or vegan equivalent, cut into cubes
Method
- Cook the pasta as per the given packet instructions.
- When there is approx. 10 minutes left on the pasta cooking time, heat some water in a separate pan and add the leek, asparagus and peas. When the water returns to boil, add the kale and cook for 1 min.
- Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well.
- Season with the salt and black pepper to taste and serve.