“Primavera” means spring, and this easy pasta recipe feature two great vegetables -asparagus and peas. You can tweak this pasta primavera recipe by adding almost any vegetables you like. I love Aspargus, and this is certainly one of my favorites. This is also good with bacon or small pieces of ham.
Ingredients:
8 oz dry pasta
(tagliatelle, fettuccine, or linguine are recommended)
(tagliatelle, fettuccine, or linguine are recommended)
*I actually use angel hair pasta or spaghetti noodles
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
salt and fresh ground black pepper to taste
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (may substitute frozen, thawed)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup grated Parmesan
salt and fresh ground black pepper to taste
Directions:
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows. In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat. Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.