I was watching a Jamie Oliver show on TV the other day and saw him preparing this amazing pasta dish. It looked delicious and I decided to try it with gluten-free Fettuccine pasta. The result was truly out of this world! I changed a little bit with the ingredients as I used green thyme instead of mint.  Primavera means spring in Italian, and all the herbs used in this recipe are spring herbs, as well as the spring onions and the green peas. It’s very easy to make and you can prepare for a quick lunch or dinner.


Servings: 2

Time to prepare and cook: 30 minutes

- 300 grams dry gluten-free pasta, like Fettuccine or spaghetti
- 3 tbsp. olive oil
- 5-6 green or spring onions, finely chopped
- ½ cup parsley, chopped
- ½ cup fresh thyme
- 1 cup green peas
- 1 cup milk (low fat to keep it a light option)
- 1 tbsp. corn flour (corn starch)
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg


  1. Fill a pot with clean water and add 1 tsp salt and put on the heat to boil the pasta.
  2. Once the water starts to boil, add the pasta and follow package instructions.
  3. Meanwhile, put the olive oil in a pot on the heat.
  4. Add the chopped green onions and stir until the onions are soft.
  5. Add the green peas and mix well for few minutes.
  6. Add the chopped parsley and green thyme; mix well.
  7. Put 1 cup of milk in a bowl.
  8. Add salt, black pepper, nutmeg, and the corn flour to the milk.
  9. Stir well and add to the green peas on the heat.
  10. Mix well and you will notice that the sauce thickens right away.
  11. Put off the heat and use electric hand blender to blend the sauce.
  12. Keep the sauce chunky.
  13. Once the pasta is done, take it out from the boiling water and add it to the sauce right away.
  14. Mix well, and add a little bit of the pasta water if you feel that the sauce is too thick.
  15. Serve the primavera pasta with fresh thyme salad on the side.