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Spring Pasta Primavera

pasta with fresh spring vegetables in a light lemony sauce

Course Main Course, Side Dish
Cuisine American
Keyword pasta main dish, pasta primerva, pasta with vegetables, spring vegetables with pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 8 oz pasta half of a pound box
  • 1/2 cup English peas, shelled
  • 1/2 bunch this asparagus trimmed, cut in 1 1/2" pieces
  • 1/2 bunch Swiss Chard, Kale or spinach
  • 1/3 cup oilive oil
  • 1 tbsp olive oil
  • 1 lemon, grated zest and 1 tbsp lemon juice from half
  • 2 tbsp fresh chives, chopped
  • salt and freshly ground pepper
  • 1 tbsp fresh tarragon, dill, or Italian pasrley, chopped
  • 1/4 cup Paremsan, grated

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook as directed.

  2. Add the peas and asparagus during the last 3 minutes of cooking directly to the pasta pot. Stir occasionally. Make sure to keep the pasta aldente.

  3. Meanwhile, whisk togehter until well blended the 1/3 cup of oil, lemon zest, and 1 tbsp lemon juice (aobut 1/2 the lemon squeezed), salt and pepper. ONce blended add in teh fresh herbs.

  4. Also heat a large skillet over medium heat. Add aobut a tbsp of Olive oil, and drop in the fresh greens. Cook and stir just long enough to wilt. Using a spider or skimmer collect the pasta and vegetables out of the water and drop into the skillet. Pour over the lemon juice -olive oil mix. Add 1/4 cup pasta water; add more pasta water if the mix seems too dry. Correct seasoning as needed.

  5. Pour into a large bowl to serve family style. Sprinkle the cheese over top. Serve with additional grated cheese.