Green Goddess Pasta Primavera

Green Goddess Pasta Primavera

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.

It comes together easily and pretty quickly, perfect enough for a week night. Most of the work is in the chopping. The veggies cook in just about the time it takes to bring the water up to a boil and cook the pasta then it’s all tossed together in the veggie pan.

Green Goddess Pasta

Green Goddess Pasta Primavera

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 servings

Green Goddess Pasta Primavera


2 - 3 tablespoons olive oil
1 bunch of fresh asparagus, snap off the tough ends, cut into 1/2 - 1-inch pieces
1/2 pound fresh string beans, ends trimmed, cut into 1/2 - 1-inch pieces
4 cloves garlic, minced
coarse salt and fresh black pepper
1 cup sweet peas, thawed if frozen
2 plum tomatoes, diced, seeds removed
1/2 cup half & half
8 ounces linguine (like Barila Whole Grain)
1/2 cup grated Parmesan cheese, plus more for serving
1 teaspoon lemon zest, just the yellow, not the pith
extra-virgin olive oil, for serving
1/4 cup pine nuts, for garnish, optional


  1. In a large saute pan heat the oil over medium heat. Add the asparagus, string beans and garlic. Season with a couple dashes salt and pepper. Cook, stirring occasionally until tender about 10 minutes.
  2. Meanwhile cook the linguine in plenty of salted water to al dente according to package directions. Before draining remove about 3/4 cup of the "pasta" water and set aside.
  3. Add the peas and tomatoes to the pan and cook a few more minutes. Turn heat down to low.
  4. Add the drained linguine, the half & half, and most of the pasta water, start gently tossing it together, adding the Parmesan cheese and lemon zest gradually. Add the remaining pasta water if needed, and once a light sauce forms and starts to stick turn off the heat.
  5. Season to taste with salt and pepper. Serve with a drizzle of olive oil and a sprinkle of pine nuts.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Green Goddess Primavera Pasta

Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. says

    I love my pasta to have a higher veggie:noodle ratio! Makes me feel so good about eating a whole plate of it and way less weighed down. Seeing all the green in this makes my heart happy!

Leave a Reply

Your email address will not be published. Required fields are marked *