Weekly Meal Plan – Spring Week 4, 2021
Farfalle / Chicken Caeser Salad / Spiced Pork with Rice Pilaf / African Lamb Stew
Farfalle with Spring Vegetables
Ingredients
- 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
Instructions
- 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.
