Spring Green Pasta with Västerbottensost Cheese


Follow these steps

When spring is in the air and the sun starts shining that little bit more, the longing for fresh, healthy vegetables is at its greatest. Luckily, there are fresh and frozen vegetables with which to jazz up meals! This quick and easy pasta sauce has a lovely spring green color and an incredibly fresh flavor of peas, lemon and garlic which is added right at the end of the cooking process. The crème fraîche and cheese give the dish a smooth and full flavor which will soon become a favorite – we promise!


Serves 4

200 g frozen, chopped kale
200 g frozen, chopped spinach
150 g peas
1/3 cube of vegetable stock
2-3 Tbsp. water
150 ml crème fraîche
100 g grated Västerbottensost cheese + a little extra for serving
The rind of ½-1 lemon
1-2 garlic cloves
Salt, black pepper
Pasta for 4

Boil the pasta while making the sauce, because this takes no time at all!
Defrost the spinach and kale on a low heat in a frying pan. Add the water, vegetable stock and crème fraîche and allow to boil for a few minutes. The kale may need to simmer in the pan for a few minutes until it becomes soft and tasty. When it is ready, season with salt, pepper and nutmeg. Peel the garlic and grate it and the lemon rind into the pan. Season. Finally, add the peas and grated cheese. As soon as the peas are warm and the cheese has melted, serve with the pasta and a little extra grated Västerbottensost cheese.

This recipe was created, photographed and styled by Amanda and Eveline, who run the food blog våra oköttsliga lustar .

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