Summer Vegetable Pasta and Lemon

A light and easy to cook dish, perfect for a warm summer evening. If only the weather would oblige!









You need:

2 Leeks - finely sliced
350g Fresh Taglaitelle
100g Green Beans - top and tailed, then halved
150g Frozen Peas
150g Frozen Broad Beans
1 tablespoon Lemon Zest - grated
4 tablespoons Creme Fraiche - reduced fat
2 tablespoons Fresh Basil - finely sliced
2 tablespoons Parmesan - grated
2 tablespoons Olive Oil
Salt and Black Pepper to taste

Heat the Olive Oil in a pan, then slowly cook the Leeks for 5 minutes.

Bring a pan of water to the boil and add the Tagliatelle, Broad Beans, Green Beans and Peas to the water..

Cook for 3 to 4 minutes only, then drain, reserving 4 tablespoons of the cooking water. Add the Pasta and the vegetables to the Leeks, along with the Creme Fraiche, Lemon Zest and the reserved cooking water. Add some salt and pepper to taste.

Toss until well combined, then serve sprinkled with the Parmesan and Basil

Feeds 4