CHEF JOHN'S PASTA PRIMAVERA
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
Provided by Chef John
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
- Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
- Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
- Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
- Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
- Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g
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Jenna Andrea Alamag
[email protected]This pasta primavera is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a crowd-pleaser.
Mim 1122
[email protected]I've made this pasta primavera several times, and it's always a hit. It's a great way to use up leftover vegetables, and it's always delicious.
Schylar Widzon
[email protected]This pasta primavera is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables and the creamy sauce.
Majharul Khan
[email protected]I love this pasta primavera! It's so flavorful and satisfying. I especially love the combination of vegetables and the creamy sauce.
MANNY NoDUGG
[email protected]This pasta primavera is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a crowd-pleaser.
Waseem Raja
[email protected]I've made this pasta primavera several times, and it's always a hit. It's a great way to use up leftover vegetables, and it's always delicious.
Marta Lopez
[email protected]This pasta primavera is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables and the creamy sauce.
Myke Yu
[email protected]I love this pasta primavera! It's so flavorful and satisfying. I especially love the combination of vegetables and the creamy sauce.
Victoria Salcido
[email protected]This pasta primavera is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a crowd-pleaser.
Nene
[email protected]I've made this pasta primavera several times now, and it's always a hit with my family and friends. It's a great way to use up leftover vegetables, and it's always delicious.
rafy Usama
[email protected]This pasta primavera is so delicious and easy to make! I love that it's a one-pot meal, so there's less cleanup involved. I also love that it's so versatile - you can add any vegetables you like, and it's still delicious.