SPRING GREEN ASPARAGUS FETTUCCINE

1. Cook the Fettuccine
Boil the pasta according to the package instructions until al dente.

2. Prep the Asparagus
Trim the heads (about 4 cm) and slice the stalks lengthwise into thin strips. Add the heads and stalks to the pasta water during the last minute of cooking.

3. Make the Green Sauce
Place frozen peas in a bowl and pour over boiling water. Let sit for 1 minute to thaw. Blend the peas with spinach, basil, garlic, parmesan, olive oil, lemon juice, sea salt, and 3 tbsp of water until smooth. Add more water if needed to reach a silky consistency.

4. Combine Everything
Heat the sauce gently in a large pan over medium heat. Drain the pasta and asparagus, reserving ½ cup of pasta water. Toss the pasta and asparagus in the sauce, adding ¼ cup of the reserved water. Adjust the sauce consistency by adding more if needed.

5. Finish and Serve
Season with salt, pepper, and a sprinkle of lemon zest. Serve with extra parmesan for an added kick of flavour.

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 1 bunch LeaderBrand Asparagus, ends removed
• 2 large handfuls LeaderBrand Baby Spinach (60g)
• 350g curly fettuccine
• 1 cup peas, frozen or freshly podded
• 1 handful fresh basil leaves (20g)
• 3 garlic cloves
• 60g parmesan cheese + extra to serve
• ¼ cup extra virgin olive oil
• Juice and zest of ½ lemon
• 1 ½ tsp salt
• 3 tbsp water (to loosen the sauce)
• Cracked black pepper, to taste