Fresh Spring Vegetable Pasta

Say hello to spring with this fresh, vibrant pasta that’s packed with delicious green veggies like peas and asparagus (why not go wild and add some broccolini?). This recipe is a burst of flavour, made even better with a healthy pinch of our Kangaroo Island Fresh Garlic Chilli Garlic Salt for that perfect hint of heat. Light, zesty, and oh-so-delicious, this is the ultimate way to celebrate springtime on your plate!

Ingredients
1 bunch of asparagus cut or broken into 2cm pieces
1 cup of peas
2 leeks, trimmed and finely sliced
1 tbsp butter
1/2 cup of creme fraiche
350g long pasta (we love egg pappardelle)
1 tbsp Garlic Agrumato Extra Virgin Olive Oil*, plus extra to serve
handful fresh chopped herbs (we used parsley and chives)

To Serve
Kangaroo Island Fresh Garlic Chilli Garlic Salt, to serve
parmesan shaved, to serve
Lemon wedges, to serve (optional)

Method

1. Bring a pan of salted water to a boil and put a colander over the water.
2. Steam the beans, asparagus and peas until just tender, then set aside.
3. Cook the pasta according to the instructions on the packet.
4. While the pasta is boiling, fry the leeks gently in the oil and butter until soft.
5. Turn the heat to low and add the creme fraiche to the leeks. Very gently warm through, stirring constantly to ensure it doesn’t split.
6. Add the herbs and vegetables with a splash of pasta water to loosen.
7. Drain the pasta and gently add it to the sauce, stirring gently to cover.

Season to taste using Kangaroo Island Fresh Garlic Chilli Garlic Salt, then serve scattered with the cheese and drizzled with a little extra olive oil and a squeeze of fresh lemon juice

*Regular extra virgin olive oil is also excellent, but why not add some extra garlicky deliciousness if you can?