Cooking with Kids: Creamy Pasta with Asparagus & Peas



Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day.








Ingredients (serves 4):

250g Fusilli or your favourite pasta shape

300g Asparagus spears, woody ends removed, cut into lengths

175g Frozen peas

Zest and juice ½ lemon

100g Soft cheese with chives



  1. Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 minutes, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
  2. Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning.
    Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.



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