Fusilli Primavera Recipe

Ingredients

1 onion
2 garlic cloves
200g asparagus
250g French beans
1 lemon
200g fusilli
200g crème fraîche
A handful of oregano
20g hazelnuts, chopped

Prep: 15 mins | Cook: 15 mins

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Method

1. Half-fill and boil the kettle. Peel and thinly slice the onion and garlic. Snap the woody ends off the asparagus, then chop the spears into bite-sized pieces. Trim the ends from the French beans, then cut them in half. Finely grate the lemon zest, keeping the lemon for later.

2. Drizzle 1 tbsp oil into a frying pan placed on a medium heat. Add the onion and a pinch of salt and fry gently for 7 mins, till softened and lightly golden.

3. While the onion is frying, pour the hot water from the kettle into a large pan. Add a large pinch of salt, then bring back to the boil. Tip in the fusilli, pop on a lid and cook for 6 mins.

4. Add the garlic to the frying pan and cook, stirring, for 1 min. Remove from the heat and stir in the crème fraîche and lemon zest.

5. When the fusilli has cooked for 6 mins, drop in the French beans and simmer, lid off, for 3 mins. Drop in the asparagus and cook for a final 1-2 mins, till the veg and pasta are tender.

6. Drain the pasta and veg, catching a mugful of the cooking water under the colander. Tip into the sauce and stir well. Add a splash of the pasta water to loosen the sauce, if you need to. Squeeze in the juice from half the lemon. Taste and add more salt or pepper if you think it needs it.

7. Divide the pasta between two shallow bowls. Tear over the oregano and sprinkle over the hazelnuts. Serve with lemon wedges on the side for squeezing.

8. Love Your Leftovers
The fusilli primavera will keep for up to 3 days in the fridge. Divide the pasta between tubs and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.

9. It's Easy Staying Green
When you're cooking green veg, like the French beans and asparagus, try not to cover the pan with a lid. Cooking green veg with the lid on can make them go grey, so to save the colour leave the lid off the pan.