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.
- 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.
- 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.
- Add the peas and tomatoes to the pan and cook a few more minutes. Turn heat down to low.
- 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.
- 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