Pasta primavera

INGREDIENTS

• 1 tsp black pepper
• 2 tsp salt
• 3 oz lava beans
• 7 oz asparagus tips
• 6 oz peas
• 12 oz spaghetti
• 6 oz baby leeks
• 2 tbsp olive oil
• 1 tbsp butter
• ¾ cups cream cheese
• ½ oz spearmint
• ½ oz parsley
• ½ oz chives
• ½ oz parmesan cheese

TOOLS

• 1 plate
• 1 wooden spoon
• 1 frying pan
• 1 knife
• 1 steamer pot
• 1 colander
• 1 saucepan
• 1 lid
• 1 grater

Trim and slice baby leeks. Next, chop spearmint, parsley, and chives.

Grate parmesan cheese with a grater.

Heat 3 cups of water in a steamer pot for 2 minutes. Add fava beans, asparagus, and peas to the pot. Heat for 15 minutes to get steamed veggies.

Boil 14 cups of water in a saucepan for 3 minutes.

Add salt and spaghetti to the boiling water.

Cover the saucepan with a lid and cook for 8 minutes. Turn off the heat, remove the lid, and drain the spaghetti in a colander.

In a frying pan, warm 1 tbsp butter and 1 tbsp olive oil. Stir in leeks and cook for 5 minutes. Add cream cheese and stir the mixture for 3 minutes. Next, add steamed veggies, spearmint, parsley, and chives to the pan. Stir the contents until you get a spaghetti sauce consistency.

Transfer the drained spaghetti to the sauce in the frying pan.

Add 1 tsp of salt, black pepper, 1 tbsp olive oil, and grated parmesan cheese to the frying pan. Stir the contents well to get pasta primavera.

Transfer pasta primavera to a plate.

It’s ready to be served !