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Spring tagliatelle primavera

Rob Hobson
Article written by Rob Hobson

Date published 12 July 2022

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This dish is bursting with spring vegetables, all of which are a good source of health-boosting vitamin C. Olive oil is rich in vitamin E, while parmesan shavings provide a satisfying richness.

Vitamin C is a powerful antioxidant required for collagen production, which is important for skin, tendons, bones and cartilage. Together with vitamin E found in the olive oil, this recipe is great for dealing with free radicals, which are a cause of skin cell ageing.

Spring tagliatelle primavera


Serves 4

480 calories per serving

  • 75g broad beans (fresh or frozen)
  • 200g asparagus tips
  • 180g peas (fresh or frozen)
  • 350g tagliatelle pasta
  • 180g baby leeks, trimmed and sliced
  • 2 tbsp extra virgin olive oil
  • 200g crème fraiche
  • Handful of herbs, chopped (try mint, parsley, chives or coriander)
  • Handful of parmesan shavings
  • Salt
  • Black pepper
  1. Bring a pan of water to the boil then add the beans, asparagus and peas and boil for 2-3 minutes until tender. Transfer the vegetables to a colander using a slotted spoon and run under cold water to refresh.
  2. Place the pasta in the same pan of water you cooked the vegetables in and cook for 10-12 minutes until tender.
  3. Meanwhile, set a large frying pan over a medium heat, then add the oil. Add the leeks and fry gently for 5 minutes or until soft. Add the crème fraiche to the leeks and very gently warm through, stirring constantly to ensure it doesn't split.
  4. Add the herbs and cooked vegetables with a splash of pasta water to loosen.
  5. Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.