PrimaVera
Recipes

Pasta Primavera

On January 18, 2025 by

 

PrimaVera

Ingredients (2 people)

3 cloves of Garlic grated

100g Baby Spinach

100g Asparagus (chopped into approx 1 inch pieces)

100g Petit Pois

100g Baby leeks ( or spring onions) (finely sliced)

100g of Tenderstem broccoli

100g of Diced courgette

1 handful of mixed fresh chopped leaves (mint, basil, and parsley)

100g of Dried Trofie Pasta ( or any shape of dried pasta you fancy)

Zest and juice of half a lemon,

Salt

Pepper

Good quality olive oil

Parmigiano Reggiano cheese shavings (3 or 4 shaving per person)

50g of finely grated Parmigiano Reggiano

 

Method

  1. Bring a pan of water to the boil and add salt. Then add the Asparagus and Tenderstem Broccoli. Blanche for 5 mins and then drain using a slotted spoon and plunge into iced water
  2. Using the same water bring back to the boil and add pasta (the pasta tkes 12 mins to cook)
  3. In a wok add a little olive oil on a medium heat.
  4. Add in the leeks/Spring Onions, and garlic, you want these to soften but not colour. (approx 5 mins)
  5. Then add the courgettes, peas and spinach. Turn the heat up to full and add a spoon of pasta water to help the spinach wilt (approv 4 mins)
  6. Add lemon zest, lemon juibe and chopped herbs to the wok – stir to combine with the other vegetables
  7. Add 2 dessert spoons of the pasta water to the grated cheese and stir untill is becomes a thick creamy paste. Then add to the vegetables and stir in well.
  8. Drain pasta.
  9. Add the pasta to the wok and toss together with the vegetables.
  10. Check seasoning  – then add salt and pepper to taste
  11. You are now ready to serve.
  12. Add a drizzle of good quality olive oil and shavings of cheese.

 

TIPS

This is a traditional spring pasta dish, In Italy the spinach can also be mixed with wild greens, which may include dandelion, nettles, garlic leaves and other ‘weeds’ (I have no idea how to forage and wouldn’t dare go picking green stuff in the wilds without an expert).

The cheese traditionally used would be parmigiano or pecorino – but if these are not to your taste swap with a mature strong tasting cheddar – the picture above is with M&S Cornish Cruncher (FattyCat doesn’t like ‘stinky feet’ Italian Cheeses).

A tip for the meat eaters out there – top off the bowl off with handful of Pulled Wiltshire Ham Hock.

I like to serve this with a crisp Rosato from Sicility or a Pinot Grigio Rosé from the Veneto