Pasta PrimaveraNagi
This classic Pasta Primavera recipe combines tender linguine with a medley of fresh spring vegetables, tossed in a rich and creamy Parmigiano reggiano sauce. Perfect for a quick yet indulgent dinner that tastes like you spent all day fussing.
Ingredients
Ingredients
- 300 g linguine fettucine or other long and flat pasta
- 150 g white mushrooms sliced 0.4cm / ⅙″ thick (~8 pieces)
- ½ large zucchini cut into 0.5cm / 0.2" rounds (100g/4 oz piece)
- 1 bunch broccolini
- 1 ½ cup snow peas (~10 pieces, 75g/2.5oz)
- 1 bunch green asparagus (~8 to 10)
- 1 cup green peas defrosted
- 10 cherry tomatoes cut in half
- 2 cloves garlic finely minced
- 5 tablespoon unsalted butter
- 1 cup thickened / heavy cream
- ½ cup Parmigiano reggiano finely grated (sub regular parmesan)
- 3 tablespoon extra virgin olive oil
- ⅓ cup pasta cooking water scoop out just before draining
- 1 teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
- ½ cup fresh basil leaves finely sliced
- 2 tablespoon pinenuts toasted
Instructions
Instructions
- Cut broccolini florets then in half lengthwise. Slice stems diagonally into 2.5 cm / 1" lengths.
- Remove the tough string from snow peas. Stack and slice diagonally about 1cm / 0.4" wide.
- Snap asparagus base off, cut tips off and set aside. Slice stems diagonally into 2.5 cm / 1" lengths.
- Melt butter in saucepan over medium-high heat. Add cream and Parmigiano reggiano, stir until cheese melts. Remove from heat and set aside.
- Bring large pot of water to boil, add 1 tablespoon salt and pasta. Cook per packet minus 1 minute. Reserve ⅓ cup pasta water, then drain pasta.
- Heat half the olive oil in skillet over high heat. Cook mushrooms 4 minutes until golden, remove to plate.
- Heat remaining oil in skillet. Cook broccolini, snow peas and asparagus 2 minutes. Add zucchini, tomatoes, green peas, garlic, salt, pepper; cook 3 more minutes. Add mushrooms, toss and remove from heat.
- Return pasta to pot. Add vegetables, cream sauce, and pasta water. Toss over medium heat 1-2 minutes until sauce thickens. Toss in basil. Serve topped with pine nuts immediately.
Notes
This recipe is the original Le Cirque restaurant style with rich cream sauce and lots of vegetables. To lighten, skip butter in sauce and oil, use less butter for sautéing.