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Triple Green Pasta Primavera

Triple Green Pasta Primavera

Rating
4.5rating out of 5

(1015 reviews from our customers)

Prep Time

20 min

Cuisine

American

Use within

6-7 days

Our spin on a classic Pasta Primavera; a fresh pasta bursting with an abundance of greens. Originally an American signature, it's been given a British twist with clotted cream and seasonal runner beans. Love your greens, and they'll love you!

Prep Time

20 min

Cuisine

American

Use within

6-7 days

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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!

In Your Box
Ingredients for 2 people (double for 4)
fresh-chives
10g fresh chives
Cornish clotted cream
40g Cornish clotted cream †
dried-dill
1 tsp dried dillweed
garlic-clove
1 garlic clove
Rennet-Free-parmesan
40g Italian hard cheese †
Leek
1 leek
Linguine
200g linguine †
flat-helda-beans
80g runner beans
Baby-spinach
120g baby spinach
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g chives
  • 40g Cornish clotted cream<span class="strong">†</span>
  • 1 tsp dried dill
  • 1 garlic clove
  • 40g Italian hard cheese<span class="strong">†</span>
  • 1 leek
  • 190g linguine<span class="strong">†</span>
  • runner beans
  • 120g baby leaf spinach
Typical Values per 100g per serving
Energy 602 kJ
143 kcal
2441 kJ
579 kcal
Fat
of which saturates
5.2 g
3 g
21.3 g
12.2 g
Carbohydrate
of which sugars
19.6 g
1.8 g
79.5 g
7.2 g
Fibre 1.3 g 5.4 g
Protein 5.7 g 23 g
Salt 0.09 g 0.39 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
10g chives
chives(100%)
40g Cornish clotted cream
Cornish cow's milk (100%)
1 tsp dried dill
dill(100%)
1 garlic clove
garlic
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
1 leek
leeks
190g linguine
semolina of durum wheat (gluten), water
runner beans
120g baby leaf spinach
spinach
Allergens
  • Allergens highlighted by † (milk, wheat)

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 Spring Pasta Primavera

Boil a kettle

Slice the leek[s] finely, discarding the root end[s]

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a knob of butter and 1 tbsp [2 tbsp] olive oil

2 Spring Pasta Primavera

Once the butter has melted, reduce the heat to medium-low and add the leek and dried dill with a pinch of salt

Cook for 2-3 min or until slightly browned

3 Spring Pasta Primavera

Meanwhile, add the linguine to a large pot of boiling water over a high heat with a big pinch of salt

Cook for 7-8 min or until partially cooked (the linguine will finish cooking later on)

Meanwhile, peel and finely chop (or grate) the garlic

4 Spring Pasta Primavera

Add the garlic to the leek and cook for 1 min, then remove the pan from the heat

5 Spring Pasta Primavera

Top and tail the runner beans and cut into bite-size pieces

Chop the chives finely 

Grate the cheese

6 Spring Pasta Primavera

Add the runner beans to the linguine and cook for a further 1 min or until the beans are just cooked but retaining colour and a slight crunch

Reserve a ladle of starchy pasta water, then drain the pasta and beans

Meanwhile, return the leek pan to a medium heat

7 Spring Pasta Primavera

Add the spinach and half the chives to the leek and cook for 2-3 min or until the spinach has wilted slightly, mixing through to combine

Remove the pan from the heat, add the drained linguine, clotted cream and half the cheese

8

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Stir everything together, adding 2-3 tbsp starchy pasta water to loosen it

Season the linguine generously with salt and pepper, scatter over the remaining chives and cheese and drizzle with olive oil

Enjoy!

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