Ingredients

• 75g young broad beans (use frozen if you can't get fresh)
• 2 x 100g pack asparagus tips
• 170g peas (use frozen if you can't get fresh)
• 350g spaghetti or tagliatelle
• 175 g pack baby leeks , trimmed and sliced
• 1 tbsp olive oil , plus extra to serve
• 1 tbsp butter
• 200ml tub fromage frais or creme fraiche
• handful fresh chopped herbs (we used mint, parsley and chives)
• parmesan (or vegetarian alternative), shaved, to serve

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.

• STEP 2

  Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn’t split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.

• STEP 3

  Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.