Mini Caprese Skewers
Fresh, light and bursting with flavour, the perfect tasty snack or starter with a lil I…
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5mins
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15mins
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Easy
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4
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Bites
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1.5
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240g spaghetti (uncooked weight)
300g asparagus spears, trimmed and cut into lenghts
100g fresh or frozen peas
120g reduced fat creme fraiche
grated zest and juice of 1 small lemon
30g Parmesan cheese, coarsely grated
salt and freshly ground black pepper
Cook the spaghetti according to the packet instructions. Add the asparagus and peas to a pan of boiling water and cook for 3-4 minutes until just tender. Drain well.
Drain the pasta, reserving 2 tablespoons of the cooking water. Return the pasta to the warm pan and stir the creme fraiche and lemon zest. Add the asparagus and peas, reserved cooking liquid and lemon juice.
Lightly toss everything together. Season to taste with salt and pepper.
Divide between serving plates or shallow bowls and serve, sprinkled with Parmesan.
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