Pasta Primavera with Jersey Asparagus and Peas

A light and flavorful pasta dish showcasing the best of Jersey's spring produce, tossed in a bright lemon-garlic sauce. Features Jersey Royal potatoes, asparagus, peas and creamy sauce with Jersey milk and butter.

Prep Time

20 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.52/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

350gPasta (e.g., Penne, Farfalle)(Choose a pasta shape that holds sauce well.)

£0.70

200gJersey Royal Potatoes(Small, thinly sliced)

£0.80

250gJersey Asparagus(Trimmed and cut into 2-inch pieces)

£3.50

150gFresh Peas(Fresh or frozen (thawed))

£0.60

3stalksSpring Onions(Thinly sliced, both white and green parts)

£0.50

3clovesGarlic(Minced)

£0.20

3tablespoonsJersey Butter(Unsalted)

£0.60

0.5cupJersey Milk(Full fat for richness)

£0.30

1Lemon(Zest and juice)

£0.60

50gParmesan Cheese(Grated, plus extra for serving)

£1.50

0.3cupFresh Parsley(Chopped)

£0.40

2tablespoonsOlive Oil(Extra virgin)

£0.25

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£10.10

£2.52 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the sliced Jersey Royals for the last 8 minutes of cooking time (adjust cooking time depending on potato size). Reserve 1 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the spring onions and garlic and cook until softened and fragrant, about 2-3 minutes.
3.
Add the asparagus to the skillet and cook for 3-4 minutes, until tender-crisp.
4.
Stir in the Jersey butter and allow to melt. Then add the Jersey milk and lemon juice, stirring to combine. Reduce heat to low.
5.
Add the drained pasta and Jersey Royals to the skillet with the asparagus and peas. Toss to coat, adding a little pasta water at a time if needed to create a creamy sauce.
6.
Stir in the lemon zest, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
7.
Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (275g)

675 kcal / 2824 kJ

Carbs

78g

30% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a richer flavor, you can add a splash of white wine to the sauce after the garlic and spring onions are cooked.

If using frozen peas, add them to the skillet during the last minute of cooking to avoid overcooking them.

Adjust the amount of lemon juice and Parmesan cheese to your liking.

For a non-vegetarian variation, add cooked shrimp or chicken to the pasta.

Cooking Equipment

Large pot

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a splash of white wine to the sauce after the garlic and spring onions are cooked.

If using frozen peas, add them to the skillet during the last minute of cooking to avoid overcooking them.

Adjust the amount of lemon juice and Parmesan cheese to your liking.

For a non-vegetarian variation, add cooked shrimp or chicken to the pasta.

Pasta Primavera with Jersey Asparagus and Peas

Ingredients

Instructions