Pasta Primavera

Pasta primavera, which translates to "spring pasta," naturally highlights fresh vegetables as its star ingredients. While there are countless variations of this dish, I wanted to take a closer look at its roots and attempt to recreate what many believe to be the original version. The result was a crisp, vibrant dish that I absolutely loved.

PASTA PRIMAVERA (VEGETABLE PASTA)

Recipe by Mark Calaminici | Food Loves Company

Serves 4

Ingredients

Extra virgin olive oil, small drizzle

150g zucchini, deseeded, halved and cut into small pieces, blanched

200g cremini mushrooms, stems removed, quartered, blanched

140g broccoli, florets only, cut into small pieces, blanched

80g Asparagus, outer layer peeled and cut into small pieces, blanched

80g frozen peas, if using fresh peas then blanch

Salt, to taste

450g pasta, spaghetti

Chicken stock, small ladle (optional)

200ml heavy cream

Parmigiano-Reggiano, finely grated, to taste

Freshly cracked black pepper, to taste

For the cherry tomato topping

Extra virgin olive oil, small drizzle

Butter, small knob

2 whole garlic cloves, smashed

40 pine nuts

300g cherry tomatoes, halved

Fresh basil, torn, to taste

Method

1. Blanch all the vegetables separately. Create an ice bath in one bowl and

salt one large pot of boiling water. Blanch the vegetables separately and

times for blanching will vary for each vegetable but usually the times are

between 1-3 minutes. Once blanched, remove the vegetables to the ice

bath and then remove to a bowl to let dry.

2. For the cherry tomato topping -in a pot or pan on low to medium heat

add extra virgin olive oil, butter and garlic. Add pine nuts and toast. Add

tomatoes and basil and sauté everything for a few minutes without breaking

down the tomatoes. You want to keep everything crisp and vibrant for this

recipe. Set aside.

3. Cook the pasta in a large pot of boiling salted water just before al dente,

as we will finish cooking the pasta in the sauce. Reserve pasta water.

4. In a pan on low-medium heat, add a drizzle of extra virgin olive oil. Add

the vegetables, season with salt and sauté for a few minutes to warm

through.

5. Remove the pasta a couple minutes before al dente to finish cooking it in

the pan. Add the pasta to the pan and toss to incorporate all the

ingredients, adding more pasta water if needed and chicken stock is

optional. Add the heavy cream and mix into the pasta to create a creamy

sauce. Then remove the pan from the heat or turn off heat and add as

much Parmigiano-Reggiano as you like, mixing and tossing. Plate the

pasta and top with the cherry tomato topping and garnish with freshly cracked

pepper. Enjoy!