Primavera Sauce is the perfect springtime welcoming sauce recipe, with a light flavour.

Ideal to turn plain pasta into a great meal filled with fresh garden vegetables, you can use the vegetables that suit your personal taste or those in season at the time.

No matter, which you use, you will finish up with the wonderful flavours of spring.

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Name: Primavera Sauce
Prep time: 12 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 225 grams Baby Broad Beans see Note; 225 grams Sugarsnap Peas; 225 grams Asparagus Spears; 1 clove Garlic crushed; 55 grams Butter; 55 grams Parmesan Cheese Freshly Grated

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INGREDIENTS

225 grams Baby Broad Beans ; see Note
225 grams Sugarsnap Peas
225 grams Asparagus Spears
1 clove Garlic ; crushed
55 grams Butter
55 grams Parmesan Cheese ; Freshly Grated

Servings

INSTRUCTIONS

Cook the beans in a pan of boiling water for 1 minute or until just tender, plunge them into iced water and then drain remove and throw away the outer skins from the broad beans, you can generally just squeeze them out, if not carefully slit the skins first.

Trim the stalks and strings from the peas and then snap the woody ends from the asparagus spears and cut the asparagus into short lengths.

Melt the butter in a heavy based pan add the vegetables, garlic, cream and parmesan let it simmer gently over a medium heat for 3 to 4 minutes or until the peas and asparagus are a vivid green and just bite tender. Season with salt and freshly ground white pepper (I like to use white pepper so as not to have too many black specks in a cream sauce).

to serve, cook the pasta of your choice in a large pan of rapidly boiling salted water until al dente drain and return to the pan to keep warm. Pour the Sauce over the warm pasta and toss to combine.

Serve and Enjoy

NOTES

We find that when you can?t find decent fresh broad beans frozen baby broad beans or Lima beans or ok to use. When using fresh please ensure that you remove the inner shell so that the bean is a vibrant green.

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Primavera Sauce

225 grams Baby Broad Beans see Note
225 grams Sugarsnap Peas 
225 grams Asparagus Spears 
1 clove Garlic crushed
55 grams Butter 
55 grams Parmesan Cheese Freshly Grated

Trim the stalks and strings from the peas and then snap the woody ends from the asparagus spears and cut the asparagus into short lengths.

to serve, cook the pasta of your choice in a large pan of rapidly boiling salted water until al dente drain and return to the pan to keep warm. Pour the Sauce over the warm pasta and toss to combine.

Serve and Enjoy

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6

Calories: 156
Calories from Fat: 94 (60%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.6g
Cholesterol 27.8mg		9 %
Sodium 214mg		7 %
Potassium 260.2mg		7 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 5.9g
Protein 7.6g		11 %
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.

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Calories per serving: 156

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