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Gluten Free Green Pea Penne with Asparagus, Mangetout and Cream
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About this recipe:
A classic dish celebrating spring vegetables and pasta often called Pasta Primavera. Green Pea Penne compliments a creamy fresh asparagus and mangetout primavera sauce to make this delightful and tasty lunch or supper dish.
Equipment:
large frying pan, large 2lt saucepan, colander and serving dish
Ingredients:
150g asparagus tips
100g mangetout
4 spring onions
1 garlic clove
25g butter
125g frozen peas
300g cream
3 tbsp fresh herbs, chopped
salt and pepper
50g parmesan
250g FREEE Organic Green Pea Penne Pasta
50g parmesan, grated
Method:
Creamy Asparagus and Mangetout Sauce
- Peel the stems and snap the woody ends off the asparagus.
- Break the mangetout in half and remove any stringy bits.
- Chop the spring onions and finely dice the garlic.
- Put the butter into a large frying pan over a medium heat.
- Add the onions, cover and cook for 3 minutes without browning.
- Add the mangetout, spring onions and garlic and cook for 2 minutes.
- Add the peas, cream, herbs and season with salt and pepper.
- When bubbles start to appear, remove the pan from the heat.
- Finely grate the parmesan and set aside.
Cooking Green Pea Penne
- Three-quarter fill a large 2lt saucepan with water.
- Add a little salt and bring it to a rapid, rolling boil.
- Add the pasta and stir to avoid it sticking.
- Boil uncovered for 7 minutes.
- Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
- Drain the pasta into a colander over the sink.
Green Pea Penne with Creamy Asparagus and Mangetout Sauce
- Return the frying pan of sauce to a medium heat.
- Tip the pasta into the pan.
- Add half the grated parmesan to the pan and stir to combine.
- Taste and adjust the seasoning if required.
- Tip into a serving dish.
- Sprinkle with the remaining parmesan and serve immediately.
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