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1. Bring a large saucepan of water to the boil and cook
the pasta for 12-15 minutes or until cooked. Meanwhile, dry fry the chopped
onion & garlic for 2 minutes. You could add a little water to stop them
burning or low fat spray. Next add the fresh peas, courgette chunks &
blanched asparagus.
2. Add the spinach and cook until tender. Finally add the
crème fraiche and parmesan cheese then season with black pepper. Whilst you
are doing that don’t forget about your pasta. When you drain the pasta don’t
forget to rinse really well to get rid of the starch and add to the
vegetable mixture.
3. Toss it together, mix well and then serve.
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