Food & Drinks

A great recipe for pasta primavera

A great recipe for pasta primavera 

Say wine, snacks or haute cuisine and the food lovers of the online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the tastiest and easiest pasta primavera.

Spring may be over, but we're taking the pasta, agreed? Leave the gun spring, take the primavera – in that vein. Because with crispy green vegetables and mountains of Parmesan cheese, this is such a delicious and easy plate of pasta that we couldn't care less if it's pouring rain outside: we will eat.

INGREDIENTS
250 g spaghetti
40 g Parmesan cheese, grated
100 g green asparagus, cut into 2 cm pieces
100 g fresh peas (or frozen if necessary)
100 green beans, trimmed and ends removed, cut into 2 cm pieces
20 g butter
handful of basil leaves
juice and zest of 1/2 lemon
salt and pepper
extra virgin olive oil

Primavera means spring, but the freshness of briefly cooked vegetables is of course more than fine all year round. Green asparagus, green beans, and fresh peas in cream and Parm, you want that, right?

Here's how to make the tastiest pasta primavera

  1. Prepare a large bowl of ice water.
  2. Cook the spaghetti in generously salted water according to the time specified on the package until al dente.
  3. Meanwhile, cook the vegetables in a large pot of salted water: first add the asparagus (3-4 min) and then the peas and beans (2-3 minutes).
  4. In the meantime, heat the butter in a sauté pan or large saucepan (the pasta will go in here) over low heat.
  5. Drain the vegetables, plunge them into the ice water, and drain again.
  6. Put them in the pan with butter and toss.
  7. Add cream, basil (keep 2 large leaves aside), lemon juice and zest (keep a little zest aside), and a generous twist of black pepper.
  8. Drain the spaghetti and stir in the grated cheese.
  9. Add the spaghetti to the pan with vegetables and stir and toss until everything is coated with sauce.
  10. Serve hot, with some shaved Parm, the reserved basil leaves (torn), zest, pepper, and drizzle some olive oil over it.
  11. Eat immediately: wow, so delicious!

Text: Favorflav | Source: parmigianoreggiano.com