Pasta primavera is an Italian dish of pasta and fresh vegetables. In this version, farfalle pasta is tossed with green beans, green peas and yellow capsicum, flavoured with lemon zest, garlic, parsley and toasted almonds.
1 yellow capsicum, seeds removed and sliced into cubes
3 tablespoons extra virgin olive oil, divided
1/2 lemon, juiced and zested
salt and pepper, to taste
50g whole almonds
200g green beans, sliced into 2cm pieces
100g green peas
320g farfalle pasta
1 clove garlic, finely diced
1 sprig fresh parsley, finely chopped
100g fresh Pecorino cheese, shaved
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Toss yellow capsicum cubes, 1 tablespoon of extra virgin olive oil, juice from 1/2 lemon, salt and pepper together in a bowl. Set aside to marinate.
Toast the almonds under the grill on in a dry pan until fragrant then allow to cool a little and chop into pieces.
Cook the green beans and peas in boiling water for a few minutes then drain and transfer into a bowl of iced cold water so they keep their bright green colour. Set aside.
Cook the pasta in abundant salted water according to packet instructions. Drain and rinse under cold water to stop the cooking process.
Place on a serving dish and toss with 2 tablespoons of extra virgin olive oil. Add green beans, peas and yellow capsicum and marinade then toss well. Add chopped almonds, chopped garlic, parsley and lemon zest. Toss again and serve with shaved Pecorino cheese.