Pasta Primavera
Ingredients
- 400 gPenne rigate (dry)
- 200 gAsparagus verte (cut into pieces)
- 150 gGreen peas (shelled)
- 1 pcZucchini (into matchsticks)
- 1 pcCarrot (into matchsticks)
- 2 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 100 mlCream
- 50 gParmesan cheese (grated)
- 10 pcBasil (leaves chopped)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Crunchy spring vegetables bound by a creamy, lemony sauce coating every pasta. Parmesan adds depth while fresh basil provides the final aromatic touch.
- 1
Cut the carrot and zucchini into thin matchsticks. Cut the asparagus into 3 cm pieces, keeping the tips aside. Finely mince the garlic.
- 2
Plunge the penne into boiling water seasoned with grey sea salt. Cook until al dente: they should offer a slight resistance when bitten.
- 3
In a large sauté pan, heat the oil and butter. Sauté the garlic without browning, then add carrots, asparagus, and zucchini. Vegetables should remain glossy and firm.
- 4
Add the peas, cream, and a ladle of pasta cooking water. Stir in the parmesan. Let it reduce until the sauce coats the back of a spoon.
- 5
Toss the pasta into the sauce. Finish with the squeezed lemon juice and chopped basil. Serve immediately while the vegetables are still vibrant.
Frequently asked questions
How do you get this dish right?
- Never toss all the pasta water: its starch is the secret to binding the sauce without it splitting.
- Vegetables must remain 'al dente' to keep their vibrant colors.
How long does this dish keep?
Store refrigerated for up to 48 hours. Reheat over low heat with a splash of water to loosen the sauce.
