Pasta Primavera is a spring dish full of green vegetables. Fresh asparagus, string beans, peas and linguine are tossed together in a light sauce with Parmesan, garlic and lemon. The emphasis is on the vegetables. The ratio is almost equal – the vegetables might even be winning.
They’re surely the main attractions with just a smattering of other ingredients to help it come together. The sauce is made from a little half & half combined with some of the starchy pasta cooking water along with Parmesan cheese and lemon zest. A sprinkle of pine nuts at the end gives it a soft crunch and a drizzle of extra-virgin olive oil adds a dash of luxury….