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Pasta Primavera
Serves 4
Ingredients:
375 g penne pasta
200 g baby carrots, quatered
350 g asparagus, trimmed, cut into 4 cm lengths
150 g snow peas, trimmed, halved
1 cup (120 g) frozen peas
4 green onions, sliced thinly
2 medium egg tomatoes (150 g), seeded, chopped finely
Lemon Thyme & Mustard Dressing:
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 tablespoons water
2 tablespoons coarsely chopped fresh lemon thyme
1 tablespoon olive oil
Cooking Instructions:
1. Cook pasta in a large saucepan of boiling water, uncovered, until just tender and drain. Rinse
pasta under cold running water and drain.
2. Meanwhile, boil, steam or microwave carrot, asparagus and peas, separately, until tender and drain.
Rinse vegetables under cold water, drain and set aside.
3. To make lemon thyme and mustard dressin, place all the ingredients in a screw-top jar and shake well.
4. Place pasta and vegetables in a large bowl with onion, tomato and dressing, and toss gently to serve.
Serve while it is warm.
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