Recipe: Creamy herby pasta
Enjoy some fresh flavours for the New Year with these exciting dairy recipes from Dale Farm.
What you'll need
5 tbsp Dale Farm half fat creme fraiche
75g Dromona Cheddar Cheese, grated
225g (8oz) penne pasta
8 asparagus spears, woody ends trimmed and spears cut into 5cm lengths
110g (4oz) fresh peas
110g (4oz) spinach, washed and drained and torn into strips
1 tbsp capers, rinsed and chopped if large
1 tsp lemon juice
Handful mint leaves, shredded
Handful basil leaves, shredded
3 tbsp toasted pine nuts
Salt and freshly ground black|pepper to season
Add the pasta to a large saucepan of boiling water. Stir well and when it comes back to the boil, cook for 5 minutes. Add the asparagus, return to the boil and add the peas, then simmer for another 3-4 minutes until the pasta is just getting tender.
Drain the pasta well. Put the spinach in the pasta pan and tip the pasta and vegetables on top. Stir gently so the spinach starts to wilt.
Stir in the Dale Farm Creme Fraiche, capers and lemon juice and add seasoning to taste, keeping the pan over a low heat for a couple of minutes to heat everything through. Add the shredded mint and most of the shredded basil leaves.
Spoon the pasta mixture into hot serving dishes and sprinkle with pine nuts and Dromona grated cheese and the rest of the basil leaves. Serve immediately while hot.