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Pronto Pasta Primavera

Pronto Pasta Primavera

4rating out of 5

(251 reviews from our customers)

Prep Time

20 min



This vibrant pasta dish is brimming with spring vegetables and takes less than 20 minutes to prepare. Lightly cooked asparagus tips and fresh garden peas are tossed in a creamy lemon and cheese sauce before being scattered with aromatic basil leaves and zingy lemon zest. If only summer were this quick to arrive!

Prep Time

20 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
200g conchiglie †
2 garlic cloves
1 spring onion
basil 3.18
20g fresh basil
1 tbsp French Dijon mustard †
40g Irish mature cheddar †
200g organic creme fraiche †
British Asparagus2
120g asparagus spears
Garden peas
80g garden peas
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 200g conchiglie<span class="strong">†</span>
  • 1 garlic clove
  • 1 spring onion
  • 20g basil
  • 1 tbsp Dijon mustard<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pot of crme fra”che (200g)<span class="strong">†</span>
  • 120g asparagus spears
  • 80g garden peas
Typical Values per 100g per serving
Energy 730 kJ
174 kcal
2900 kJ
691 kcal
of which saturates
6.5 g
3.7 g
26 g
14.9 g
of which sugars
22.4 g
2.9 g
89.1 g
11.5 g
Fibre 1.7 g 6.8 g
Protein 6.7 g 26.8 g
Salt 0.27 g 1.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
200g conchiglie
semolina of durum wheat (gluten), water
1 garlic clove
1 spring onion
spring onion
20g basil
basil (100%)
1 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 pot of crme fra”che (200g)
120g asparagus spears
80g garden peas
garden peas (100%)
  • Allergens highlighted by † (gluten, mustard, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pronto Pasta Primavera

Boil a kettle

Add the conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

2 Pronto Pasta Primavera

Meanwhile, trim the ends off the asparagus spears

Chop each asparagus spear into three pieces

Peel and slice (don't chop!) the garlic

3 Pronto Pasta Primavera

Grate the cheddar cheese

Pick the basil leaves off the stalks and chop the stalks finely, keeping the leaves whole 

4 Pronto Pasta Primavera

Trim, then slice the spring onion[s] finely and set aside for garnish

Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and set the zest aside for garnish

Cut the lemon[s] in half

5 Pronto Pasta Primavera

Once the conchiglie has cooked for 8 min, add the chopped asparagus and garden peas to the pot and cook for a further 3-4 min or until both are tender 

Once tender, drain the conchiglie, asparagus and peas, reserving a little of the starchy pasta water

6 Pronto Pasta Primavera

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add the garlic with a pinch of salt and cook for 1-2 min or until starting to brown

Once browned, add the creme fraiche, chopped basil stalks, basil leaves, Dijon mustard and half of the grated cheddar (reserve the rest for garnish!) and cook for 2 min

7 Pronto Pasta Primavera

Add the drained conchiglie, peas and asparagus with a few splashes of starchy pasta water and remove the pan from the heat

Squeeze in the juice of 1/2 [1] zested lemon and season generously with both salt and pepper - this is your primavera pasta 

Cut the remaining unzested lemon into wedges


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Serve the primavera pasta in large bowls and garnish with the remaining grated cheddar, lemon zest, sliced spring onion and lemon wedges


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