You can use any vegetables you like, really, but we’ve chosen prebiotic-rich asparagus and leek for this recipe because they both feed the gut bacteria.
We’re also using pulse pasta for its fibre content, but you can use a wholegrain option if you prefer. Either way, this gut-happy recipe will feed the ‘good guys’ in your tummy, which in turn may help maintain a heathy weight, normal immune system function and better mental wellbeing.
This recipe will serve 4 on its own, or you can add a lean protein like chicken or white fish to make it a bigger meal.
Primavera may be a pasta dish, but it’s also a great way to get plenty of fresh spring vegetables into your day.
Prep time
10m
Cook time
25m
Serves
4
Ingredients
10
Ingredients
- 350g pulse pasta, penne style
- 2 bunches young asparagus, trimmed and halved
- 180g green peas, fresh or frozen
- 1 large leek, trimmed
- 1/4 cup extra virgin olive oil
- 250g reduced-fat cottage cheese
- Handful dill, chopped
- Handful chives, chopped
- Shaved parmesan, to serve
- Sea salt and black pepper, to taste
Method
Step 1:
Cook pasta according to packet instructions, then strain it and reserve a little of the pasta water.
Step 2:
Bring a small pot of water to the boil, place a steamer or colander over the top, and add the asparagus. Cover and leave to steam for 2 minutes (you want it to still be a little crunchy), then add the peas for a further minute. Remove from the heat and place under running cool water to stop the vegetables from cooking further, then leave to drain and place to one side.
Step 3:
Heat the olive oil in a heavy-based, wide pot over a low heat. Slice the white part of the leek then fry for 5 to 6 minutes or until soft. Stir through the cottage cheese, being careful not to leave it unattended or it might separate. Add the steamed vegetables and a splash of the pasta water.
Step 4:
Add the cooked pasta and stir it through until coated in the sauce and heated through. Remove from the heat and stir through the chopped herbs.
Step 5:
To serve, top with a little shaved Parmesan, salt and plenty of cracked black pepper.
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