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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Pasta Primavera

Pasta Primavera

300g / 10 oz linguine (fettuccine, or other long and flat pasta)
150g / 5oz white mushrooms , sliced 0.4cm
1/2 large zucchini, cut into 0.5cm rounds
1 bunch broccolini
1 1/2 cup snow peas
1 bunch green asparagus
1 cup green peas , defrosted
10 cherry tomatoes , cut in half
2 garlic cloves , finely minced

CREAM SAUCE:
5 tbsp / 75 g unsalted butter
250 ml thickened / heavy cream
50 g Parmigiano reggiano , finely grated

COOKING:
45 ml extra virgin olive oil
80 ml pasta cooking water , scoop out just before draining
1 tsp cooking/kosher salt
1/4 tsp black pepper
1/2 cup fresh basil leaves , finely sliced
2 tbsp pine nuts , toasted

CREAM SAUCE:
Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.

PASTA:
Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.

Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.

COOK:
Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.

Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).

Basil & pine nuts – Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately.

from: recipetineats.com
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