1. Bring a large pan of water to the boil. Add the pasta, return to the boil, then cook for 4 minutes. 2. Add the peas and broccoli, and simmer for 3-4 minutes, until the pasta and vegetables are just tender. 3. Meanwhile, heat a small, non-stick frying pan over a medium heat. Add the pine nuts and toast for 1-2 minutes, turning with a wooden spoon constantly, until they are an even, golden colour. 4. In a small bowl, mix together the creme fraiche, mint, half the basil and the lemon juice. Season with freshly ground black pepper. 5. Drain the pasta and cooked vegetables in a colander. 6. Place the spinach in the empty pasta pan and tip the pasta and cooked vegetables on top. Stir in the creamy herb mixture to combine thoroughly. Cook over a low heat for 2-3 minutes until the spinach has wilted and the sauce has heated through. 7. Place in a serving dish and scatter with the toasted pine nuts, capers and the remaining basil. 8. Season with freshly ground black pepper and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
