Vegetarian Spaghetti Primavera in Springtime

Vegetarian Spaghetti Primavera

A lovely recipe of vegetarian spaghetti for a nice spring day, using the freshest of vegetables. Other types of pasta may be used instead of spaghetti. Primavera being the Italian for Spring, any seasonal vegetables can be used.

INGREDIENTS (serves 4)

2 oz broad beans (fresh or frozen)
1 doz. asparagus tips
½ lb peas (fresh or frozen)
½ lb baby leeks, trimmed and sliced
A handful baby spinach
200ml tub fromage frais or crème fraîche
Olive oil
1 tbsp butter
A handful of fresh chopped herbs (mint, parsley and chives)
Spaghetti
Grated parmesan

METHOD

Poach the beans, asparagus and peas in salted water until just tender (3-4 minutes) 
Boil the spaghetti following pack instructions.
Fry the leeks on a medium heat in 1 tbsp oil and butter for around 5 mins
Add the fromage or crème fraîche to the leeks and very gently warm through, stirring constantly Add the spinach, herbs and steamed vegetables with a splash of pasta water to loosen.
Drain the pasta and stir into the sauce. 
Season 
Drizzle some olive oil and serve with grated Parmesan cheese. 

By omitting the crème fraîche, this Vegetarian Spaghetti Primavera will become a vegan dish.