Main dishes

Spring pasta with Zespri SunGold kiwifruit

Serves 4
Ingredients Method


  • 2 Zespri SunGold kiwifruit
  • 300 g garganelli pasta
  • A small bunch asparagus, woody ends trimmed
  • 2 zucchini
  • 100 g shelled peas
  • 2 spring onions
  • Basil
  • 1 dl extra-virgin olive oil 
  • Salt
  • Pepper 


  1. After cleaning asparagus and zucchini, wash and cut them into thin strips. 
  2. Clean the spring onions by trimming off green parts, roots and the outer peel and then slice them thinly. 
  3. Place half in a sauté pan and stew until tender. 
  4. Add the zucchini and asparagus thin strips and fry lightly for 2-3 minutes. 
  5. Season with salt and pepper and leave on for 5-6 minutes.
  6. Put the remaining sliced onion in another saucepan with oil and stew, add peas, fry lightly for a few minutes, then add a few tablespoons of water, a pinch of salt and pepper and leave on cooking for 8-10 minutes until tender, stirring occasionally with a wooden spoon. 
  7. Finally, add chopped basil and the mixture of zucchini and asparagus. Peel the Zespri SunGold kiwifruit and slice them thinly.
  8. In the meantime, bring water to a boil, add salt and cook pasta until it is done but not mushy. 
  9. Strain and season with the vegetable sauce just prepared. 
  10. Add the Zespri SunGold kiwifruit slices, which will also be a very attractive decoration for the dish.