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Pasta with Summer Vegetables

Creamy Pasta with Summer Vegetables

Janice Pattie
Take the best of the produce of the summer season and serve simply with pasta in a creamy sauce.
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine British, Italian
Servings 2
Calories 761 kcal


  • 150 grams tagliatelle or other pasta
  • 2 spring onions finely chopped
  • 150 grams sugar snap peas sliced into 2 cm pieces
  • 300 grams broad beans in the pod yields 100 grams beans
  • 100 grams spinach washed
  • 1 tbsp olive oil
  • 2 tsp cornflour
  • 300 ml milk
  • ½ tsp salt
  • 1/4 tsp freshly ground black pepper
  • 50 grams parmesan cheese finely grated
  • 1 tbsp mixed herbs finely chopped, I used fennel, rosemary, thyme and marjoram
  • Extra herbs to sprinkle before serving
  • Shavings of parmesan cheese to serve


  • Fill the saucepan with plenty of water and bring to the boil. Add a pinch of salt, then cook the pasta until just al dente (when there is still a little bite).
  • Heat the oil in a large sauté or frying pan. Add the chopped spring onions and cook for a couple of minutes on a medium heat. Add the Sugar Snap Peas and broad beans and stir fry for about 5 minutes.
  • Add the washed spinach leaves and cook for a few more minutes until the spinach has wilted.
  • In a bowl mix the cornflour with a little of the milk to make a paste. Then add the rest of the milk to the pan and heat gently. Add the milk and cornflour mix, stirring all the time until the sauce starts to thicken, Simmer gently for 2-3 minutes, season with salt and pepper to taste. Then add the grated parmesan cheese.
  • Drain the cooked pasta and add to the pan, stirring gently to cover the pasta noodles with sauce.
  • Just before serving add the finely chopped fresh herbs, making sure they are distributed through the sauce. Serve with shavings of parmesan cheese and a sprinkling of extra fresh herbs on top.


Broad Beans
  • If using fresh broad beans in the pod, you need 3 times the weight you require of beans.
  • I used young broad beans at the start of summer.  If you are using more mature beans then cook them in a little salted boiling water for 5 minutes.  Let them cool then remove the outer skin to reveal the tender green beans.
  • If using frozen baby broad beans you will need 100g grams.
Alternative Vegetables 
As the summer progresses, different vegetables become available. The following would work equally well in this recipe. Simply keep the overall weight of vegetables the same and mix and match.
  • Swiss Chard
  • Courgettes (Zucchini)
  • Runner Beans
  • French Beans 
  • Beetroot leaves (it might turn a little pink)
  • Pak Choi 


Calories: 761kcalCarbohydrates: 101gProtein: 40gFat: 23gSaturated Fat: 9gCholesterol: 95mgSodium: 1115mgPotassium: 1290mgFiber: 14gSugar: 15gVitamin A: 6498IUVitamin C: 63mgCalcium: 649mgIron: 7mg