Pasta Primavera is an all-in-one dinner that pleases every family member.
Marguerite Henderson shares her favorite springtime pasta recipe.
Pasta Alla Primavera
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
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; saute 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.
Find more recipes and information about Marguirite’s cooking classes at www.marguiritehenderson.com.
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