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    Vegetable Garganelli with Fresh Herbs and Toasted Pine Nuts

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    Vegetable Garganelli with Fresh Herbs and Toasted Pine Nuts

    This light pasta dish, made with seasonal vegetables, makes a quick and easy lunch and is also great for serving as an accompaniment.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4

    Ingredients

    • ½ x 500g bag Waitrose Egg Garganelli dried pasta
    • 125g frozen Waitrose Garden Peas
    • 175g broccoli, cut into small florets
    • 100g pine nuts
    • 200ml tub Waitrose Half Fat Crème Fraîche
    • ½ x 20g pack fresh mint, chopped
    • 25g pack fresh basil, chopped
    • 1 tbsp lemon juice
    • ½ x 235g bag spinach, washed and drained
    • 1 tbsp Waitrose Cooks' Ingredients Nonpareille Capers, rinsed and roughly chopped

    Method

    1. Bring a large pan of water to the boil. Add the pasta, return to the boil, then cook for 4 minutes. Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender.
    2. Meanwhile, heat a small, non-stick frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, turning with a wooden spoon constantly, until they are an even, golden colour.
    3. In a small bowl, mix together the crème fraîche, mint, half the basil and the lemon juice. Season with freshly ground black pepper.
    4. Drain the pasta and cooked vegetables in a colander. Place the spinach in the empty pasta pan and tip the pasta and cooked vegetables on top. Stir in the creamy herb mixture to combine thoroughly. Cook over a low heat for 2-3 minutes until the spinach has wilted and the sauce has heated through. Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil. Season with freshly ground black pepper and serve immediately.

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    Cook's tips

    Substitute the vegetables above for other seasonal vegetables, such as baby carrots, courgettes, asparagus and broad beans.

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    4 stars