I’m not on a health kick and I absolutely love meat, however, I came across this Simon Rimmer recipe on the BBC Good Food site and I just knew I had to try it. If you don’t know who Simon Rimmer is, well, he’s the bald guy on Sunday Brunch. Like I said, I love meat and it’s not often that I’ll pick a vegetarian meal. I am a carnivore. I could probably have meat at breakfast, lunch and dinner. And, the truth is, that since Kayne and I have been together my vegetable intake has dramatically gone down. He’s very particular about the veg he eats, in fact I think that there are more he doesn’t eat than those he does.


Anywho, I saw it – I adjusted some of the veg (I basically packed it with as much green as I could eat) – cooked it –  and WE LOVED IT!!!


Delightful Pasta Primavera
Serves 4
A wonderful pasta dish bursting with spring vegetables.
Write a review
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
626 calories
107 g
22 g
11 g
26 g
6 g
378 g
610 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 626
Calories from Fat 92
% Daily Value *
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg
Sodium 610mg
Total Carbohydrates 107g
Dietary Fiber 11g
Sugars 7g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 450g Tagliatelle
  2. 2tbsp Butter
  3. 3 Garlic Cloves
  4. 1 Small Onion finely chopped
  5. 1 vegetable stock pot
  6. 100ml warm water
  7. 100g broad beans
  8. 100g Soya Beans
  9. 120g Asparagus
  10. 60g Green Beans cut into fours
  11. 100g Garden Peas
  12. 100g Fresh Spinach
  13. A handful of mixed herbs (Parsley, Dill, Basil, Chives, Mint)
  14. Salt & Pepper to taste
  15. To serve; 4tbsp Parmesan shavings
  1. Boil the pasta according to packet instructions; whilst the pasta is cooking prepare the vegetables…
  2. Add butter to a hot pan, melt and add the onions and saute until it’s soft and translucent, then using a garlic press mince the garlic into the onions and stir through. cook for another 3 minutes on a medium heat.
  3. Add the stock pot and water to the pan and stir until dissolved; then add the broad beans, soya beans, asparagus and green beans. Cook for another 7 mins on medium heat and add the peas and spinach.
  4. Sieve the pasta and immediately add to the pan with the vegetables. Don’t let the pasta dry as it will stick together and it will be almost impossible to mix it into the vegetables.
  5. Add 2/3 of the herbs to the pan and toss them through till they are evenly distributed.
  6. Plate up and distribute any leftover Vegetables over the pasta. Sprinkle with the remainder of the herbs, the parmesan and season to taste.
Adapted from Simon Rimmer
Adapted from Simon Rimmer
MammieBabbie http://mammiebabbie.com/
Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.