Pasta Primavera
5.0
(3)
Pasta primavera, that celebration of fresh vegetables and weeknight ease, translates to “spring pasta,” but no one will blame you if you make it in summer, fall, or even smack in the middle of winter. Of course, tender asparagus and crisp green beans are at their best in primavera, but the ingredients have become such staples at grocery stores you really can pull this dish off any time of year.
What makes this particular pasta primavera recipe truly special is the cooking technique. First, you’ll boil the pasta in a large pot of water and then drain it, reserving some of the pasta cooking liquid. Next, you’ll use the same pot to sauté the veg and build the lemony Parmesan cream sauce, which takes all of 10 minutes combined. (One pot, easy cleanup.)
Grape tomatoes add balanced acidity (cherry tomatoes would work too), but a small glug of balsamic vinegar gives the dish a flavorful depth. As the season wanes, you can swap the green vegetables for other farmers market favorites, such as thinly sliced zucchini, yellow squash, or red bell pepper.
Finish this creamy pasta dish with a shower of fresh herbs and something crunchy—toasted pistachios, pine nuts, or crushed walnuts all work well.
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Cook 1 lb. short pasta (such as gemelli) in a large pot of boiling salted water 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; set cooked pasta aside.
Step 2
Heat ¼ cup extra-virgin olive oil in same pot over medium. Add 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, just until fragrant, 1–2 minutes. Add 8 oz. asparagus, trimmed, cut into 1" pieces, and 4 oz. green beans, preferably haricots verts, trimmed, cut into 1" pieces, and cook, stirring often, until vegetables are softened slightly, about 4 minutes.
Step 3
Add 1½ pints grape tomatoes, ¾ cup frozen peas, and ⅔ cup heavy cream and bring to a gentle simmer. Cook, stirring often, until a few tomatoes begin to burst, 2–3 minutes. Add 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup), 4 Tbsp. unsalted butter, cut into pieces, 1 Tbsp. balsamic vinegar, 1 tsp. finely grated lemon zest, and reserved pasta and toss, adding pasta cooking liquid a little at a time as needed, until cheese is melted and a glossy sauce forms. Remove pasta from heat, stir in ½ cup finely chopped basil, and season with kosher salt and freshly ground pepper.
Step 4
Divide pasta among shallow bowls. Garnish with basil leaves and ⅓ cup toasted nuts (such as pine nuts, pistachios, or walnuts), chopped if large, if desired.
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