Summer Pasta

Summer Pasta

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To serve – 4
Preparation time –20 minutes
Cooking time – 15 minutes

Making the most of new season fresh peas and beans with a lovely fresh buttery sauce.


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85 g/3 0z unsalted butter 1 ½ tsp each chopped parsley, mint and chives 200 g/8 oz baby carrots, scraped 400 g/14 oz tagliatelle 400 g/14 0z shelled garden peas 200 g/8 oz fine green beans, trimmed 200 g/8 oz courgettes, thickly sliced Splash of olive oil Finely grated zest and juice of 1 lemon Fresh basil to serve


  1. Gently melt the butter with the parsley, mint and chives, then set aside in a warm place. Trim away any leaves from the carrots but leave a short green stalk in place.
  2. Bring 2 large pans of water to the boil. Lightly salt the water in one of the pans, add the pasta and cook until al dente* (10-12 minutes).
  3. Meanwhile, add the carrots to the other pan and cook for 2 minutes. Add the peas, beans and courgettes, then continue to cook for 3 minutes. Drain the pasta and vegetables. Return pasta to hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice.
  4. Return the vegetables to their pan, toss with the rest of the herb butter, then season well.
  5. Spoon the pasta on to warmed serving plates, grind some black pepper over then serve with the vegetables on top, scattered with the basil.

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