Pasta Primavera

Prima vera.jpg

This simple pasta primavera is a celebration of fresh spring vegetables. It’s great with Per Tutti’s linguini but make sure you don’t overcook it as it will finish cooking in the sauce. Alternatively, try it with Per Tutti gnocchi but make sure to leave some bite to the vegetables.

Serves 4

Ingredients

  • 2 bunches asparagus, snap off hard ends. Cut into 2cm pieces

  • 1 bunch broccolini, trim off ends. Cut into 2cm pieces

  • 120g green beans, trimmed and cut into 2cm pieces

  • 1/2 cup frozen peas

  • 1 tbsp butter

  • 1 tbsp olive oil

  • 2 whole cloves garlic, minced

  • Per Tutti fresh Linguini 500g

  • 170ml crème fraiche 

  • 2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon

  • 1/2 cup fresh basil leaves

  • 1/2 cup fresh parsley leaves

  • 1/2 cup shaved or grated Parmesan

  • Salt and freshly ground black pepper

Method

  1. Bring a large pot of water to a boil. When boiling, blanch or steam the beans and broccolini till bright green and just tender. Don’t overcook as they will cook a little more in the sauce. Put pot back on to bring to boil for pasta.

  2.  In a large frypan or wok, heat butter, olive oil and garlic over low heat until gently sizzling. Add asparagus and gently cook for a few minutes till starting to soften. Add broccolini and beans.

  3.  When water is boiling add pasta and cook according to pack. Drain pasta and reserve 1 cup cooking liquid. Add pasta to pan with vegetables. Add crème fraiche, lemon zest, lemon juice, basil, and parsley. Cook, stirring and tossing constantly. If the sauce is too thick add some of the reserved pasta water.

  4. Turn off heat, stir in Parmesan and season to taste with salt and pepper. Serve immediately, with freshly ground black pepper and extra grated Parmesan.

Make it your own!

You can customise this recipe to suit with your own favourite spring veg. Try tossing in some baby spinach with the peas at the end of cooking or some spring onions cut into 2cm lengths added with the butter at the start. Cut zucchini into batons or use the florets of a head of broccoli as an alternative. Zucchini cut small enough will just cook in the pan, broccoli should be steamed or microwaved briefly before adding.

MealsEmma HackettUnder 1 hour, Serves 4