Spring Pasta Primavera
Recipe adapted from: Serious Eats
Recipe adapted from: Serious Eats
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Spring Pasta Primavera
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
Kosher salt, to taste
12 ounces penne pasta
1 teaspoon L&B Extra Virgin Olive Oil
Ice
¾ cup fresh or frozen shelled edamame
1 ½ cups sugar snap peas, trimmed, cut into ½-inch pieces
1 bunch broccolini, trimmed, cut into 1-inch pieces
1 bunch asparagus, woody ends removed, cut into 1-inch pieces
¾ cup fresh or frozen green peas
4 tablespoons unsalted butter
2 garlic cloves, peeled and smashed
¼ cup pine nuts
¾ cup crème fraîche
Zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
¾ cup freshly grated Parmesan cheese, plus more for garnish
½ cup lightly packed fresh basil leaves, rough chopped
½ cup lightly packed fresh parsley leaves, rough chopped
Freshly ground black pepper, to taste
Directions
- Bring a large Dutch oven full of water to a boil over high heat and season generously with salt. Cook the pasta to just shy of al dente, 6 to 7 minutes. Reserve 1 cup of the pasta water, then strain the pasta and toss with the oil. Rinse out the Dutch oven.
- Fill the Dutch oven with water, bring it to a boil over high heat and season with salt. Fill a large bowl with 3 parts water and 1 part ice.
- Add the edamame to the boiling water and cook until just tender, 4 to 5 minutes.
- Add the sugar snap peas, broccolini, asparagus and green peas to the boiling water. Cook for 1 to 1 ½ minutes, until just tender. Using a spider or slotted spoon, transfer all of the vegetables to the ice bath.
- Strain the vegetables, transfer them to a sheet pan lined with paper towels and pat them dry.
- Rinse out the Dutch oven, add the unsalted butter and melt it over low heat. Add the garlic and pine nuts. Cook, stirring frequently, being careful not to brown the butter, until fragrant and starting to brown, 2 to 3 minutes. Remove the pot from the heat and discard garlic cloves.
- Add the cooked penne, blanched vegetables, crème fraîche, lemon zest, and lemon juice to the Dutch oven.
- Increase the heat to medium-high and cook, tossing constantly, until the liquid reduces into a creamy sauce that coats the pasta, 2 to 3 minutes.
- Stir in the Parmesan cheese, basil and parsley until the cheese is just melted. If needed, add a few tablespoons of pasta water to smooth the sauce. Remove the pot from the heat and season the pasta with salt and black pepper.
- Divide the pasta between serving bowls and garnish with additional Parmesan and black pepper. Serve hot.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Barilla Penne Pasta, 16 Ounce
3/$5 Huge Deal
$1.67 was $2.29$0.10/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Ace Ice Purefect Ice Cubes, 5 Pound
$2.69$0.54/lb
Melissa's Shelled Edamame Soybeans, 10 Ounce
$7.99$0.80/oz
Mann's Stringless Sugar Snap Peas, 8 Ounce
$4.99$0.62/oz
Mann's Broccolini, 1 Each
$3.99
Fresh Green Asparagus, 1.25 Pound
$6.24 avg/ea$4.99/lb
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
Huge Deal
$2.99 was $3.99$0.30/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.89$4.89/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Pine Nuts, 4 Ounce
$8.99$2.25/oz
Alouette Creme Fraiche, 7 Ounce
Huge Deal
$4.99 was $6.29$0.71/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Parmigiano-Reggiano Cheese, 1 Pound
Deal
$19.99/lb was $24.99/lb$19.99/lb
Urban Greens Basil, 0.75 Ounce
$3.99$5.32/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Directions
- Bring a large Dutch oven full of water to a boil over high heat and season generously with salt. Cook the pasta to just shy of al dente, 6 to 7 minutes. Reserve 1 cup of the pasta water, then strain the pasta and toss with the oil. Rinse out the Dutch oven.
- Fill the Dutch oven with water, bring it to a boil over high heat and season with salt. Fill a large bowl with 3 parts water and 1 part ice.
- Add the edamame to the boiling water and cook until just tender, 4 to 5 minutes.
- Add the sugar snap peas, broccolini, asparagus and green peas to the boiling water. Cook for 1 to 1 ½ minutes, until just tender. Using a spider or slotted spoon, transfer all of the vegetables to the ice bath.
- Strain the vegetables, transfer them to a sheet pan lined with paper towels and pat them dry.
- Rinse out the Dutch oven, add the unsalted butter and melt it over low heat. Add the garlic and pine nuts. Cook, stirring frequently, being careful not to brown the butter, until fragrant and starting to brown, 2 to 3 minutes. Remove the pot from the heat and discard garlic cloves.
- Add the cooked penne, blanched vegetables, crème fraîche, lemon zest, and lemon juice to the Dutch oven.
- Increase the heat to medium-high and cook, tossing constantly, until the liquid reduces into a creamy sauce that coats the pasta, 2 to 3 minutes.
- Stir in the Parmesan cheese, basil and parsley until the cheese is just melted. If needed, add a few tablespoons of pasta water to smooth the sauce. Remove the pot from the heat and season the pasta with salt and black pepper.
- Divide the pasta between serving bowls and garnish with additional Parmesan and black pepper. Serve hot.