Gourmet Pasta Primavera
|Asparagus spears||8 Ounce, chopped in half (225 Gram Of Thin Spears)|
|Mange-tout||4 Ounce, topped and tailed (115 Gram)|
|Baby sweetcorn||4 Ounce (115 Gram)|
|Baby carrots||8 Ounce, trimmed (225 Gram)|
|Red pepper||1 Small, seeded and chopped|
|Spring onions||8 , sliced|
|Torchietti/Any other shaped pasta||8 Ounce (225 Gram)|
|Low fat cottage cheese||1⁄4 Pint (150 Milliliter /2/3 Cup)|
|Low fat yogurt||1⁄4 Pint (150 Milliliter /2/3 Cup)|
|Lemon juice||1 Tablespoon (15 Milliliter)|
|Chopped parsley||1 Tablespoon (15 Milliliter)|
|Snipped chives||1 Tablespoon (15 Milliliter)|
|Black pepper||To Taste|
|Sun dried tomato bread||1 (To Serve)|
1. Cook the asparagus spears in a pan of boiling, salted water for 3-4 minutes. Add the mange-tout halfway through the cooking time. Drain and rinse both under cold water to stop further cooking.
2. Cook the baby corn, carrots, red pepper and spring onions in the same way until tender. Drain and rinse.
3. Cook the pasta in a large pan of boiling, salted water according to the packet instruction, until al dente. Drain thoroughly.
4. Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth. Thin the sauce with skimmed milk, if necessary. Put into a large pan with the pasta and vegetables, heat gently and toss carefully. Serve at once with sun-dried tomato bread.