Leek and Asparagus Pasta (VG, V, DF, GF, NF)

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

  1. Cook the pasta as per the given packet instructions.
  2. 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.
  3. Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well. 
  4. 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

  1. Cook the pasta as per the given packet instructions.
  2. 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.
  3. Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well. 
  4. 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

  1. Cook the pasta as per the given packet instructions.
  2. 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.
  3. Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well. 
  4. 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

  1. Cook the pasta as per the given packet instructions.
  2. 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.
  3. Drain both the pasta and vegetables and add to a mixing bowl. Add the pesto, tomatoes, basil and goat cheese and mix well. 
  4. Season with the salt and black pepper to taste and serve.

Reviews