Pasta Primavera is a lovely alternative to a tomato based pasta dish. Made with fresh tagliatelle, lots of green vegetables and a creme fraiche sauce, it has a light and delicate flavour. Perfect for spring and summer months. Serve with grated parmesan, black pepper and a glass of white wine, and you have yourself a fantastic dish. It also happens to b a very quick and easy recipe, so if you're strapped for time, this is the dish for you.

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Ingredients (serves 4):

• 75g frozen broad beans

• 200g asparagus tips

• 170g frozen peas

• 350g fresh tagliatelle

• 2 leeks, trimmed and sliced

• 1 tbsp butter

• 200ml creme fraiche

• Handful fresh mint and parsley, chopped

• Parmesan, to serve

• Olive oil, to serve

• Salt and black pepper

Method:

1. Fill a pan with a little boiling water, over a medium heat, and place a colander on top. Add the beans, asparagus and peas, cover with the pan lid and steam until tender (then set aside).

2. Cook the pasta following packet instructions.

3. Meanwhile, fry the leeks gently in the butter for 5 minutes or until soft. Add the creme fraiche very gently warm through, stirring constantly to ensure it doesn’t split.

4. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

5. Drain the pasta and stir into the sauce. Season with salt and pepper, then top with Parmesan and a drizzle of olive oil.

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