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Creamy pasta with asparagus & peas

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 658
  • Carbohydrates 75
  • Saturated Fat 15
  • Sugar 7
  • Protein 25
  • Fat 28
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 658
  • Carbohydrates 75
  • Saturated Fat 15
  • Sugar 7
  • Protein 25
  • Fat 28
  • Fibre 7
  • Salt 0.5

Ingredients

  • 250g fusilli or your favourite pasta shape
  • 300g asparagus spears, woody ends removed, cut into lengths
  • 175g frozen peas
  • zest and juice ½ lemon
  • 100g soft cheese with chives

Method

  1. Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.

  2. Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

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