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Ingredients
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torchietti - 175g
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small red pepper - 1, seeded and
chopped
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spring onions - 4, sliced
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whole baby carrots - 175g
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whole baby sweetcorn - 75g
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mangetouts - 75g, topped and tailed
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thin asparagus spears - 175g, cut in
half
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chives - 1 tbsp, snipped
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fresh parsley - 1 tbsp, chopped
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lemon juice - 1 tbsp
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milk
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cottage cheese - 75ml
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low-fat yogurt - 75ml
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ground black pepper and salt
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sun-dried tomato bread - to serve
Method
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First, cook the thin asparagus
spears in a pan of boiling salted water for 5 minutes, add the
mangatouts halfway through the cooking time. Drain. Cook the red
pepper, spring onions, baby sweetcorn, baby carrots. Drain.
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Then, cook the pasta in boiling
salted water until tender, drain.
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Process the parsley, cottage
cheese, lemon juice and yogurt in a blender, season with pepper
and salt, process until smooth, add a little milk to thin the
sauce.
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Stir the sauce into the pasta and
vegetables, toss carefully, and transfer to serving plate.
Scatter the chives on top and serve with sun-dried tomato bread.
Serves 2-3.
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