Cooking with Kids: 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.
Ingredients (serves 4):
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
- 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 minutes, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- 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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