This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking. Featured in: Fresh Pasta, Made Simply. Learn: How to Cook Asparagus Learn: How to Make Pasta
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Serving Size: 1 recipe (937g) | ||
Recipe Makes: 1 | ||
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Calories: 733 | ||
Calories from Fat: 391 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 119.7mg | 37 % | |
Sodium 2205mg | 76 % | |
Potassium 1233.6mg | 32 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 38g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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