Vegetable Pasta With Fresh Herbs and Toasted Pine Nuts

1. 1

   Bring a large pan of water to the boil.

2. 2

   Add the pasta, return to the boil, then cook for 4 minutes.

3. 3

   Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender.

4. 4

   Meanwhile, heat a small, non-stick frying pan over a medium heat.

5. 5

   Add the pine nuts and toast for 1-2 minutes, turning with a wooden spoon constantly, until they are an even, golden colour.

6. 6

   In a small bowl, mix together the creme fraiche, mint, half the basil and the lemon juice.

7. 7

   Season with freshly ground black pepper.

8. 8

   Drain the pasta and cooked vegetables in a colander.

9. 9

   Place the spinach in the empty pasta pan and tip the pasta and cooked vegetables on top.

10. 10

    Stir in the creamy herb mixture to combine thoroughly.

11. 11

    Cook over a low heat for 2-3 minutes until the spinach has wilted and the sauce has heated through.

12. 12

    Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil.

13. 13

    Season with freshly ground black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.