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Pasta Primavera
Loaded with asparagus, green beans, peas, and more, this recipe for pasta primavera uses a one-pot technique, making clean-up a breeze.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. short pasta (such as gemelli) in a large pot of boiling salted water ⏱️ 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; set cooked pasta aside.
. short pasta (such as gemelli)1 lb
2
Heat ¼ cup extra-virgin olive oil in same pot over medium. Add 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, just until fragrant, 1–⏱️ 2 minutes. Add 8 oz. asparagus, trimmed, cut into 1" pieces, and 4 oz. green beans, preferably haricots verts, trimmed, cut into 1" pieces, and cook, stirring often, until vegetables are softened slightly, about ⏱️ 4 minutes.
. asparagus, trimmed, cut into 1" pieces8 oz. green beans, preferably haricots verts, trimmed, cut into 1" pieces4 oz
3
Add 1½ pints grape tomatoes, ¾ cup frozen peas, and ⅔ cup heavy cream and bring to a gentle simmer. Cook, stirring often, until a few tomatoes begin to burst, 2–⏱️ 3 minutes. Add 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup), 4 Tbsp. unsalted butter, cut into pieces, 1 Tbsp. balsamic vinegar, 1 tsp. finely grated lemon zest, and reserved pasta and toss, adding pasta cooking liquid a little at a time as needed, until cheese is melted and a glossy sauce forms. Remove pasta from heat, stir in ½ cup finely chopped basil, and season with kosher salt and freshly ground pepper.
½ pints grape tomatoes1. unsalted butter, cut into pieces4 Tbsp. balsamic vinegar1 Tbsp. finely grated lemon zest1 tspKosher salt
4
Divide pasta among shallow bowls. Garnish with basil leaves and ⅓ cup toasted nuts (such as pine nuts, pistachios, or walnuts), chopped if large, if desired. Editor’s note: Head this way for more of our best pasta recipes →
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