Pasta Primavera with Jersey Butter & Seasonal Vegetables

A classic Italian pasta dish celebrating spring, featuring Jersey's finest ingredients like Jersey Royal potatoes and creamy Jersey butter, tossed with a medley of fresh, seasonal spring vegetables.

Prep Time

20 minutes

Total Time

45 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.02/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

350gPasta (Linguine or Fettuccine)(Dried or fresh)

£0.75

250gJersey Royal Potatoes(Small, halved or quartered if large)

£0.90

200gAsparagus(Trimmed and cut into 2-inch pieces)

£2.50

150gBroad Beans (Fresh)(Shelled and blanched (if using mature beans, double-pod))

£1.50

150gSpring Peas (Fresh or Frozen)(If using fresh, shelled)

£0.65

6Radishes(Thinly sliced)

£0.50

3Spring Onions(Thinly sliced, white and green parts separated)

£0.40

2clovesGarlic(Minced)

£0.10

80gJersey Butter(Unsalted)

£1.20

50gParmesan Cheese(Grated, plus extra for serving)

£1.75

0.3cupFresh Mint(Chopped)

£0.60

0.3cupFresh Parsley(Chopped)

£0.50

1Lemon(Zest and juice)

£0.60

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

0.5cupPasta Water(Reserved)

Total Cost

£12.10

£3.02 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. Reserve about 1/2 cup of the pasta water before draining.
2.
While the pasta is cooking, steam or boil the Jersey Royal potatoes until just tender, about 8-10 minutes. Add the asparagus to the pot during the last 3 minutes of cooking. Remove potatoes and asparagus, set aside.
3.
Blanch the broad beans in boiling water for 2 minutes then drain and peel the outer skin (double pod).
4.
In a large skillet, melt the Jersey butter over medium heat. Add the white parts of the spring onions and garlic and sauté until fragrant, about 1 minute.
5.
Add the cooked Jersey Royal potatoes, asparagus, broad beans, peas, and radishes to the skillet. Season with salt and pepper. Cook for 2-3 minutes, until heated through.
6.
Add the drained pasta to the skillet with the vegetables. Toss to combine. Add a splash of the reserved pasta water if needed to create a light sauce.
7.
Stir in the lemon zest, lemon juice, Parmesan cheese, mint, parsley, and the green parts of the spring onions. Toss well to coat the pasta.
8.
Serve immediately, garnished with extra Parmesan cheese and fresh herbs.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (337g)

635 kcal / 2657 kJ

Carbs

63.5g

24% of RDA

Fat

34.8g

50% of RDA

Protein

23.5g

47% of RDA

Detailed Breakdown

Fibre

9.8 g

33% of RDA

Sugar

8.2 g

9% of RDA

Sodium

275 mg

12% of RDA

Saturated Fat

21.8 g

109% of RDA

Chef's Tips

Adjust the amount of pasta water to achieve your desired sauce consistency.

For a richer flavour, add a knob more Jersey butter at the end.

Feel free to substitute other seasonal spring vegetables like sugar snap peas or baby spinach.

If fresh broad beans are not available, frozen are an acceptable substitute.

Consider adding a drizzle of Jersey cream at the very end for extra richness.

Cooking Equipment

Large pot

Large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...