Pasta Primavera
by Tavolino
A classic, creamy spring pasta dish featuring a vibrant medley of fresh vegetables like asparagus, broccolini, and peas, finished with parmesan and toasted pine nuts.
Ingredients
- Linguine 300 g
- White mushrooms 150 g
- Zucchini 100 g
- Broccolini 1 bunch
- Snow peas 75 g
- Green asparagus 1 bunch
- Green peas 150 g
- Cherry tomatoes 10 pieces
- Garlic cloves 2 pieces
- Unsalted butter 75 g
- Heavy cream 240 ml
- Parmigiano reggiano 50 g
- Extra virgin olive oil 3 tbsp
- Pasta cooking water 80 ml
- Salt 1 tsp
- Black pepper 0.25 tsp
- Fresh basil leaves 15 g
- Pine nuts 2 tbsp
Preparation
- 1
Cut the broccolini florets in half lengthwise and slice the stems diagonally into 2.5 cm pieces.
- 2
Remove strings from snow peas and slice them diagonally into 1 cm wide strips.
- 3
Snap woody ends off asparagus, cut off tips, and slice the stems diagonally into 2.5 cm lengths.
- 4
Melt 75 g butter in a saucepan over medium-high heat.
- 5
Stir in 240 ml heavy cream and 50 g grated Parmigiano reggiano. Simmer gently until cheese melts, then remove from heat.
- 6
Boil a large pot of salted water and cook 300 g linguine for 1 minute less than package instructions.
- 7
Scoop out 80 ml pasta water, then drain the linguine.
- 8
Heat half the olive oil in a large skillet over high heat and sauté 150 g sliced mushrooms for 4 minutes until golden.
- 9
Remove mushrooms from the skillet and set aside.
- 10
Heat remaining olive oil in the same skillet. Sauté broccolini, snow peas, and asparagus for 2 minutes.
- 11
Add 100 g sliced zucchini, 10 cherry tomatoes, 150 g green peas, 2 minced garlic cloves, salt, and pepper. Cook for 3 minutes.
- 12
Return the mushrooms to the skillet, toss everything together, and remove from heat.
- 13
Return cooked pasta to the pot. Add the vegetables, cream sauce, and 80 ml pasta water.
- 14
Toss over medium heat for 1-2 minutes until the sauce thickens and coats the pasta.
- 15
Serve topped with fresh basil and 2 tbsp toasted pine nuts.