Pasta is everyone’s favourite, and Mary Berry’s pasta primavera is no exception.
The dish is categorised by being creamy and full of veggies. You can whip up Mary Berry’s version in 40 minutes.
Mary describes her recipe as a “fresh, fairly healthy pasta recipe using bright, colourful vegetables”.
The serves six people so makes a perfect family meal, but quantities can be amended depending on party size.
It’s a super simple recipe, so is ideal for getting children and grandchildren involved in cooking.
READ MORE: Mary Berry’s risotto is ‘full of flavour’ and tasty veggies – ‘popular’ recipe
- Two tablespoons olive oil
- Two large onions, peeled, halved and sliced thickly
- Two red peppers, seeded and cut in large pieces
- 350g (12oz) small courgettes, thickly sliced
- 350g (12oz) tagliatelle
- 225g (8oz) broccoli florets
- 225g (8oz) asparagus tips
- Three to four tablespoons pesto, according to taste
- 200ml crème fraiche
- 50g (2oz) freshly grated Parmesan
- Salt and freshly ground black pepper
- Pre-heat the oven to 220°C / 425°F / Gas seven.
- Measure the oil into a large poly bag. Throw in the onions and red pepper, then season. Toss and transfer into a large roasting tin and roast in pre-heated oven. Turn these from time to time for about 40 minutes, until the vegetables are just cooked. Throw in the courgettes after 20 minutes.
- Boil the pasta in salted water according to packet instructions (about 10 minutes). Add the broccoli and asparagus for the last three minutes. Drain and leave in the colander.
- Heat the crème fraiche and pesto in the saucepan. Add the pasta and roasted vegetables to the pan and toss together, coating with the sauce. Add some Parmesan.
- Serve straight away in a heated dish. Cheese lovers can add a little (or a lot of) Parmesan here.
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