Spring Pasta (Pasta Primavera)

The unbeatable combo of spring veggies with pasta tossed in a creamy green pea pesto makes this drool-worthy spring pasta one of my favorites.

This delectably light Pasta Primavera, uses a creamy green pea pesto and a garden of vegetables like snap peas, spring onions, and asparagus to update this classic spring pasta.

Course Entree

Cuisine Italian

Level Beginner

Main Ingredient Pasta, Vegetable

Diet Low Sugar, Pescatarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 340kcal

Ingredients

90 grams snap peas
90 grams asparagus (trimmed and cut into bite-size pieces)
1 tablespoon olive oil
75 grams spring onions (sliced)
220 grams Rotini (or other curvy pasta)
1 batch Green Pea Pesto
sage flowers (optional, for garnish)
arugula flowers (optional, for garnish)
chervil (optional, for garnish)
uni (optional, for garnish)

Instructions

Make a batch of Green Pea Pesto.
Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
Blanch the asparagus and snap peas for 20 seconds and then use a slotted spoon to transfer them to the ice bath to chill. Drain well.
In the water, you used to blanch the vegetables, boil the pasta for one minute less than the package directions.
Slice the blanched snap peas in half at an angle.
When the pasta has 3 minutes left, start heating 1 tablespoon of olive oil in a large frying pan over high heat until hot. Add the onions and saute until translucent, but still crisp (about a minute).
Add the blanched snap peas and asparagus and toss to heat through. Season with salt and pepper.
When the pasta is done, drain and add to the pan with the snap peas and asparagus. Add the pesto and toss to coat evenly (you may not need all of the pesto).
Plate the spring pasta and top with the sage flowers, arugula flowers, chervil and uni)

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