Pasta Primavera Recipe — Spring Vegetable Pasta

About This Recipe

Pasta primavera ('spring pasta') is a celebration of fresh vegetables tossed with pasta in a light sauce. The dish was created in New York in the 1970s by Le Cirque restaurant. Unlike heavier pasta sauces, the vegetables should be tender-crisp, vibrantly coloured and the sauce light — olive oil, garlic, Parmesan and pasta water rather than cream.

Ingredients

Serves 4

• 400 gpenne or farfalle
• 150 gasparagus(woody ends snapped, cut into 5cm pieces)
• 150 gfrozen peas
• 1courgette(halved lengthways and sliced)
• 150 gcherry tomatoes(halved)
• 1red pepper(diced)
• 4 clovesgarlic(minced)
• 4 tbspextra-virgin olive oil
• 60 gParmesan(grated)
• 0.5lemon(zest and juice)
• 10 gfresh basil(torn)

Instructions

1. 1

   Cook pasta

   Cook pasta in heavily salted water until al dente. Reserve 200ml pasta water before draining.

2. 2

   Sauté vegetables

   While pasta cooks, heat olive oil in a large pan over medium-high heat. Sauté pepper and courgette for 3 minutes. Add garlic and asparagus for 2 minutes. Add peas and cherry tomatoes for 1 minute more — vegetables should be tender-crisp.

3. 3

   Combine

   Add drained pasta to the vegetables. Add a splash of pasta water, lemon zest and juice, and half the Parmesan. Toss well, adding more pasta water as needed.

4. 4

   Serve

   Divide between plates. Scatter with fresh basil and remaining Parmesan.

Variations

• •

  Cream version: add 4 tbsp double cream with the pasta water for a richer sauce.

• •

  With shrimp or chicken: add protein in the final minutes of cooking.

Storage

Best served immediately. Leftovers keep refrigerated for 2 days — the vegetables soften further.

Frequently Asked Questions