Asparagus, mint, pea and goats cheese pasta recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 550 calories / serving
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A great mix of fresh flavours help create this delicious seasonal dish, perfect for a quick dinner with friends and family.

Bring a large pan of lightly salted water to the boil and cook the pasta for 8-10 minutes until tender. Drain well.

Meanwhile, heat the oil in a medium heavy-based frying pan and cook the shallots over a medium heat for 4-5 minutes until softened. Add the asparagus for the final 2 minutes and cook, gently tossing to soften. Add the lemon juice and rind, and cover and simmer for 2 minutes until the asparagus is tender.

Uncover and add the peas, mint, crème fraîche and milk and season generously, then toss well over the heat for 1-2 minutes until warm. Add the drained pasta and sliced goat’s cheese and toss again for a further 1 minute.

Serve in warmed serving bowls with the Parmesan scattered over. Serve with a simple rocket salad and crusty bread, if you like.

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  • Ingredients

  • 300g (10oz) conchiglie pasta shells
  • 30ml (2 tbsp) olive oil
  • For the chimichurri sauce

  • 1 shallot
  • 500g (16oz) asparagus, trimmed and cut into 12cm (5in) lengths
  • 1 lemon, zested and juiced
  • 200g (7oz) frozen peas
  • 6 tbsp freshly chopped mint
  • For the dressing

  • 2 tbsp half-fat crème fraîche
  • 90ml (3½fl oz) semi-skimmed milk
  • 150g (7oz) rinded goat's cheese, cut into thin slices
  • To serve

  • finely grated Parmesan
  • handful rocket salad
  • crusty bread
  • Energy 2305kj 550kcal 28%
  • Fat 19g 28%
  • Saturates 9g 45%
  • Sugars 7g 7%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 64g Protein 24g Fibre 9.2g


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