We love a good spring pasta this time of year.
We’re celebrating spring with pasta party! Only the best noodles get invited. They’ve got to be light, colorful, and bursting with freshness. A spring pasta you’d want to twirl your fork into.
Marguerite Henderson shares a recipe that fits right in. Pasta primavera means ‘spring pasta’ in Italian. It’s rich, full of fresh produce, and so spring! Top it with basil leaves, cheese, and chives for a beautiful presentation.
Pasta Alla Primavera
INGREDIENTS
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 leek, white part only, thinly sliced lengthwise, cut into 2” lengths
- 2 cloves garlic, minced
- 4-6 small carrots with stems, peeled and cut in half lengthwise
- 1 pound asparagus, ends trimmed, cut in half lengthwise, cut into 2” lengths
- 1 red bell pepper, cored and cut into thin strips
- 1 cup petite frozen peas, thawed
- 1 cup fresh snow peas
- 1 bunch fresh Swiss chard, washed, tough ends removed, cut into 2” widths
- 1 cup vegetable broth
- ½ cup half and half
- 1 teaspoon kosher salt
- Ground black pepper to taste
- 1 cup grated Romano cheese
- ½ cup basil leaves, coarsely chopped
- ¼ cup chopped fresh chives
- 1 pound imported 2” length pasta (penne, mostaccioli, ziti, etc.), cooked “al dente”, drained
METHOD
- While the pasta is boiling, cook sauce. In a large skillet, large enough to hold the pasta and vegetables, heat the butter and olive oil.
- Add the leek; sauté for 2-3 minutes.
- Add the garlic, carrots, and asparagus. Toss well. Cook for 3 minutes on medium heat, stirring often.
- Add the bell pepper, peas, snow peas and Swiss chard. Simmer on low for 2-3 minutes, stirring often to allow the chard to cook evenly.
- Add broth, half and half, salt and pepper. Cook for another minute so the sauce thickens slightly.
- Toss the drained pasta into the sauce, stir well to combine, and transfer to serving bowl.
- Sprinkle with cheese, basil leaves and chives.
Serves 6
Find more from Marguerite on Instagram, @mangiabene801.
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