The Dinner Planner

Farfalle with Spring Vegetables

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Servings 4


  • 300 g farfalle pasta
  • 4 tbsp olive oil
  • ½ leek – sliced finely
  • 3 garlic cloves
  • 2 bunches asparagus – thinly sliced on the bias
  • 1 zucchini – cut in half lengthways and thinly sliced
  • ½ cup peas
  • 1 lemon
  • 2 tbsp pine nuts – toasted
  • 2 tbsp basil
  • 2 tbsp mint
  • 2 tbsp parsley
  • 2 tbsp chives
  • ¼ cup parmesan – grated


  • Cook the farfalle in a large pot of boiling salted water for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large fry pan on the stove. Add the garlic and lemon zest and cook for 1 minute. Add the leek and cook for another minute. Add asparagus and zucchini. Toss to combine and cook for 3-4 minutes. Add peas.
  • Drain pasta and add to pan along with the juice of half a lemon, the rest of the oil, herbs and parmesan. Toss to combine. Season with salt and pepper.

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