Pasta Primavera
The word “primavera” is Italian, meaning spring. Pasta primavera is an American pasta creation with fresh, vibrant spring vegetables. As the farmer's markets come alive in the spring, a plethora of fresh produce like spring onions, asparagus, snap peas, radishes, and carrots appear at their peak, ready to add a burst of flavor to your dish. Purchase Italian-made tagliatelle if possible, as their flour is not cured with glyphosate like American flour. Truffle salt is difficult to find, but it adds an alluring flavor to this dish.
Yield 6 servings
Ingredients
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped, cut into 2-inch pieces
4 small carrots, peeled, sliced lengthwise, or into small pieces
8 small radishes, stems and roots removed
1 tablespoon butter
1 tablespoon extra-virgin olive oil
4 ounces prosciutto, cut into thin strips (about ½ cup)
2 spring onions, cut into ¼-inch slices
3 garlic cloves, finely chopped or grated
½ cup fresh shelled peas (blanched for 3 minutes) or frozen peas, thawed
1 teaspoon truffle salt, divided (optional) or sea salt
Black pepper, more as needed
8 ounces fettuccine or tagliatelle
½ cup grated Parmigiano-Reggiano, at room temperature
¾ cup heavy cream
¼ teaspoon freshly ground nutmeg
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
2 tablespoons finely chopped chervil or Italian parsley
1 tablespoon finely chopped tarragon
DIRECTIONS:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drop the pasta into boiling water while the vegetables are cooking. Cook until al dente (according to package directions). Drain well and transfer pasta to a large bowl
2. Melt butter and olive oil in a large skillet over medium-high heat. Add the carrots and prosciutto and cook for one minute. Then, add the snap peas, asparagus, radishes, and onion. Cook until the vegetables are just tender, for about 3 to 4 minutes. Stir in the garlic and cook for another minute. Add the Parmigiano-Reggiano, cream, nutmeg, lemon juice, lemon zest, and herbs. Season with salt and pepper.
Joy Sharing the Table!
Pasta Primavera
The word “primavera” is Italian, meaning spring. Pasta primavera is an American pasta creation with fresh, vibrant spring vegetables. As the farmer's markets come alive in the spring, a plethora of fresh produce like spring onions, asparagus, snap peas, radishes, and carrots appear at their peak, ready to add a burst of flavor to your dish. Purchase Italian-made tagliatelle if possible, as their flour is not cured with glyphosate like American flour. Truffle salt is difficult to find, but it adds an alluring flavor to this dish.
Ingredients
- ¼ pound sugar snap peas, stems trimmed
- ½ pound asparagus, ends snapped, cut into 2-inch pieces
- 4 small carrots, peeled, sliced lengthwise or into small pieces
- 8 small radishes, stems and roots removed
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 4 ounces prosciutto, cut into thin strips (about ½ cup)
- 2 spring onions, cut into ¼-inch slices
- 3 garlic cloves, finely chopped or grated
- ½ cup fresh shelled peas (blanched for 3 minutes) or frozen peas, thawed
- 1 teaspoon truffle salt, divided (optional)
- Black pepper, more as needed
- 8 ounces fettuccine or tagliatelle
- ½ cup grated Parmigiano-Reggiano, at room temperature
- ¾ cup heavy cream
- ¼ teaspoon freshly ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons finely chopped chervil or Italian parsley
- 1 tablespoon finely chopped tarragon
Instructions
- Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drop the pasta into boiling water while the vegetables are cooking. Cook until al dente (according to package directions). Drain well and transfer pasta to a large bowl
- Melt butter and olive oil in a large skillet over medium-high heat. Add the carrots and prosciutto and cook for one minute. Then, add the snap peas, asparagus, radishes, and onion. Cook until the vegetables are just tender, for about 3 to 4 minutes. Stir in the garlic and cook for another minute. Add the Parmigiano-Reggiano, cream, nutmeg, lemon juice, lemon zest, and herbs. Season with salt and pepper.
Nutrition Facts
Calories
438Fat (grams)
27 gSat. Fat (grams)
13 gCarbs (grams)
35 gFiber (grams)
4 gNet carbs
31 gSugar (grams)
4 gProtein (grams)
14 gSodium (milligrams)
315 mgCholesterol (grams)
89 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.