Enjoy fresh spring or early summer vegetables and herbs in this simple but delicious pasta recipe. Pasta Primavera features a creamy sauce that’s surprisingly light but definitely satisfying.
Primavera literally translates to “spring” and what better way to enjoy the early harvest than to make Pasta Primavera. Asparagus is one of the first crops to appear in the growing season. With other bright green elements like broccoli, peas and fresh basil, this dish is not only tasty with some nutritional value, it’s also beautiful.
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This recipe is based on the one found in The Sopranos Family Cookbook. The published version calls for fettuccini but I prefer to use shorter pasta because there are peas in the dish. Peas in pasta can be tricky. If you have a long thin pasta, once you twirl it around your fork there’s no way to get any peas in the bite. Ever try eating peas by poking them with a fork? It’s an exercise in frustration. So instead I chose Elicoidali. It’s very much like rigatoni with a hollow inside where peas can hang out and ridges on the outside to hang onto that yummy sauce. But any shorter pasta of your choosing will work.
I have a confession to make. I prefer frozen peas to fresh picked. For starters, you have to pick a lot of pods just to get a small amount of peas. And if you pick them too early or too late you either end up with just a few small peas or larger hard over ripe ones. Enter frozen peas. They’re flash frozen at their peak and you can add them to recipes like this one and all they need is to be heated through. Just give them a rinse and drain them well before adding to the sauce.
Notice there’s no garlic in Pasta Primavera? It would overpower the gentle spring flavours. But the creaminess of the sauce is just right. There’s enough to coat the pasta without leaving a puddle in the bottom of your dish. Choose a cream that has either 10% or 18% milk fat if dairy packaging where you live shows that information. Light or “lite” isn’t the best option. And don’t be tempted to use more than the recommended amount of pasta, otherwise you won’t have enough sauce.
If you’ve ever wondered why a little pasta cooking water is added to sauces, here are a few reasons. Because it’s starchy, pasta water helps thicken a sauce. As well, it will give you a bit more volume so the pasta gets well coated when tossing with the sauce cheese. And since the water is well salted, it adds another level of seasoning. Just don’t add too much or it will water down the flavour.
In order to make a really good Italian pasta dish, the following tips will help you get Nonna approved results:
- Don’t try to increase the amount of pasta – it will mess with your ratio and you don’t need a giant serving.
- Always generously salt the cooking water. It helps season the pasta and if you’re adding some water to the sauce it will help season that too. Remember most of the salt will go down the drain after the pasta is cooked.
- Pay attention to the proper cooking time on the packaging. You want your pasta to be al dente. And throwing it at a wall isn’t the correct way to determine if it’s ready.
- Choose the best quality ingredients. Low budget grated parmesan cheese doesn’t melt and will give your sauce a grainy texture.
- Always use the freshest herbs and vegetables for the best flavour.
If you make Pasta Primavera, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
- 10 oz good quality Italian made medium sized pasta 340 grams
- 3 Tbsp butter salted or unsalted
- ½ medium onion
- 2 carrots smaller sized
- 1 cup broccoli florets cut into bite sized pieces
- 1 cup asparagus, cut into approximately 2 inch pieces tips and upper portion
- â…“ cup frozen peas rinsed and drained
- ¾ cup heavy cream 10 or 18% mf
- â…” cup freshly grated real Parmigiano-Reggiano cheese
- 8 fresh basil leaves plus more for garnish
- salt and pepper to taste
Instructions
- Fill large pot with water and add generous amount of salt. Bring to a boil and add pasta. Cook for 1 minute less than al dente.
- Meanwhile, dice onion and peeled carrots into small pieces. Sauté in butter in large skillet until onion is soft and golden.
- Rinse broccoli and asparagus. Snap ends of asparagus spears and cut into pieces. Cut broccoli into bite sized florets. Rinse and drain peas. Set aside.
- Add cream to skillet and season with salt and pepper. Bring to a gentle simmer.
- When pasta is 1 minute less than al dente, add broccoli and asparagus to pot and cook for one minute. Using a mesh strainer or slotted spoon, remove pasta and vegetables and add to skillet. Toss with sauce.
- Taste sauce and adjust seasoning if necessary. Add peas and a few spoonfuls of pasta water and simmer for a minute or two.
- Roll basil leaves into a tube and cut into strips. Add to pasta, along with freshly grated Parmigiano-Reggiano cheese. Toss until blended and heated through.
- Serve immediately and garnish with extra fresh basil if desired.
This is definitely going into my asparagus dinner rotation.
Thanks Marilyn, I know you will enjoy it!
Delicious. Nice way to have a meatless meal!
Yes, it’s nice to mix it up Moreen!
Yummy, I added a few halved grape tomatoes with the sautéed carrots and onions. When asked about a recipe and I say add a ladle of pasta water, I get the yuck face, people need to trust this little tip.
Right? The pasta water is important! Grape tomatoes would be so nice in this, great idea! I’m working on a winter version of this recipe and it will have sundried tomatoes in it!