Monday, April 28, 2014

Spring Pasta

Easter is over and it seems that spring has finally arrived - or at least it is definitely on its way.  I realized that I have posted a summer pasta and a winter pasta, but there was no spring pasta.  Well, here it is.  With bright green flavours including spring fresh vegetables like asparagus and leeks, this is sure to be another meal that you will make again and again.

It makes two large portions or four sides.


170 g short pasta like bow ties

2 Tbsp extra virgin olive oil
1/8 tsp red pepper flakes, or to taste
1 large or 2 small leeks, cleaned
8 asparagus spears, ends trimmed and cut into 1/2 inch pieces
2 cloves garlic, minced
1 cup frozen sweetlet peas
1 cup cottage cheese
2 Tbsp fresh basil, chopped


1. Put pasta water on to boil.  Cook pasta according to package directions and drain.

2. Cut leeks into half-moon slices and sauté in a large pan with olive oil, red pepper flakes, salt and pepper.

3. When leeks start to soften, about 4 - 5 minutes, add the asparagus spears.

4. When there is about three minutes left on the cooking time for the pasta, add the garlic and the peas.

5. When the pasta is drained, remove the pan of vegetables from the stove, add the cottage cheese and pasta and toss. Adjust seasoning.

6. Serve in pasta bowls and top with basil.  Add freshly grated parmesan cheese if desired.  Enjoy!


  1. This looks so yummy!!! Definitely will try this one!

  2. Ooh, it never even occurred to me to add cottage cheese to pasta! This looks great! :)

  3. I don't know why cottage cheese gets such a bad rap. My favorite is bananas and cottage cheese on buttered toast. Yum!