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Triple Green Pasta Primavera

Triple Green Pasta Primavera

Rating
4.5rating out of 5

(1019 reviews from our customers)

Prep Time

20 min

Cuisine

American

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

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 1 tsp dried dill
  • 1 garlic clove
  • 10g chives
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 40g Italian hard cheese<span class="strong">†</span>
  • runner beans
  • 120g baby leaf spinach
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 609 kJ
145 kcal
2457 kJ
584 kcal
Fat
of which saturates
4.9 g
2.9 g
19.9 g
11.7 g
Carbohydrate
of which sugars
19.2 g
2.6 g
77.5 g
10.5 g
Fibre 2.2 g 8.9 g
Protein 5.4 g 21.8 g
Salt 0.09 g 0.34 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 leek
leeks
1 tsp dried dill
dill(100%)
1 garlic clove
garlic
10g chives
chives (100%)
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
runner beans
120g baby leaf spinach
spinach
190g linguine
semolina of durum wheat (gluten), water
Allergens
  • Allergens highlighted by † (milk, gluten)

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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