- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
A quick and tasty dinner your family will love. Perfect for busy weeknights. Try this creamy primavera pasta recipe.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 130g tub Coles Green Olives with Chilli & Garlic
- 625g pkt sweet potato and parmesan agnolotti
- 1 cup (120g) frozen peas
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- 300ml light thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the olives in a food processor, reserving the marinade. Pulse the olives until finely chopped.
Step 2
Cook the pasta, peas and asparagus in a large saucepan of boiling water for 5 mins or until the pasta is just tender. Drain, reserving 1/4 cup (60ml) cooking liquid.
Step 3
Heat a large non-stick frying pan over medium-high heat. Add reserved marinade and cream. Bring to a simmer and cook for 2 mins or until the sauce thickens slightly. Add the pasta mixture and reserved cooking liquid. Toss until well combined and sauce thickens slightly. Sprinkle with olive and season with pepper to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: If you don’t want the chilli kick, try swapping to plain green olives.
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