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Summer Greens Pasta
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Summery Green Pasta

Full of all the good green things that are in season in early summer! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Vegan
Servings: 4 people
Author: Louise-Claire Cayzer


  • 1 medium leek - finely chopped
  • 1 medium whole lettuce (Gem or Butter lettuces are nice) - chopped into 2 cm strips or two small Little Gem lettuces
  • 1 cup shelled broad beans or edamame
  • 1 handful Mangetout topped and tailed & cut in half lengthways
  • 5-6 spears Asparagus- stems finely chopped, heads left whole. (you could leave this out, but it is nice!)
  • 2 Tbsp olive oil
  • ½ cup white wine or mirin
  • 5-6 sprigs dill finely chopped
  • 200 g pasta (if using the quinoa pasta)- or 300g if using normal pasta The Quinoa pasta is super filling so you need less!
  • Salt & Pepper to taste


  • Boil the water for the pasta
  • In the meantime, chop all your ingredients. 
  • In a large pan, sweat the leeks until they are softened
  • Add the lettuce & let it cook down for a minute
  • Add all the other ingredients and simmer for 3-4 minutes until the snowpeas/mangtout are just softening. 
  • By now your water should have boiled- Boil as per the instructions  (NB: the quinoa pasta needs only 3 minutes) 
  • Drain the pasta & add it all into the green pasta sauce. Mix Well. 
  • Season and add extra dill to garnish. 


This recipe is super delicious with the addition of Good Carma cheezy sprinkles to serve on top! (Spoilers.. also coming in the June box!)