A quick and tasty dinner your family will love. Perfect for busy weeknights. Try this creamy primavera pasta recipe.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Place the olives in a food processor, reserving the marinade. Pulse the olives until finely chopped.
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.
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.
COOK. STORE. SAVE.
Smart swap: If you don’t want the chilli kick, try swapping to plain green olives.
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