Nothing says ‘Welcome to Spring’ like a fresh and vibrant one pot Pasta Primavera!
We’ve paired the fresh flavours of asparagus, lemon, and peas with Wiech’s Barossa Valley Egg Noodles – an Australian owned and operated business based out of (you guessed it) the Barossa Valley in South Australia.
Wiech’s Egg Noodles are handcrafted using only the highest quality, all natural ingredients with no additives or preservatives. Wiech’s use traditional making methods that have been handed down through generations – including their 1970’s German Noodle Roller & Cutter and their mid-century, handcrafted drying trays – how cool! You can definitely taste the quality in these noodles.
Wiech’s have a pretty interesting history which you can read more about here if you’re interested.
This recipe is a one pot wonder, which is fantastic news for everyone who despises the kitchen clean up after making dinner. Minimal mess, minimal fuss!
Ingredients:
- 200g Wiech’s Traditional Home Style Ribbon
- 1 bunch of asparagus, sliced diagonally into 2cm lengths
- 1/2 cup frozen peas
- 1 eschalot, diced
- Juice and zest of a whole lemon
- 1 tbsp olive oil
- ½ cup freshly grated parmigiano reggiano
- 1 tbsp unsalted butter
- ½ cup of parsley, chopped
- 2-3 cups of water
- Salt and pepper to taste
Method:
- In a large pot, heat the olive oil over medium heat. Add the eschalots and cook for 5-6 minutes
- Add in the asparagus, peas, pasta and water (enough to cover everything in the pot), pop a lid on and bring to a boil. Once boiling, reduce to a simmer and cook for around 10 minutes until the pasta is tender and most of the water has evaporated
- Remove from the heat and stir in the lemon juice and zest, parmigiano reggiano, butter, and parsley.
- Serve and enjoy!
