Pasta Primavera

Crunchy spring vegetables bound by a creamy, lemony sauce coating every pasta. Parmesan adds depth while fresh basil provides the final aromatic touch.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 663
• Protein: 22 g
• Carbs: 86 g
• Fat: 26 g

Ingredients

• 400 g Penne rigate ( dry )
• 200 g Asparagus verte ( cut into pieces )
• 150 g Green peas ( shelled )
• 1 piece Zucchini ( into matchsticks )
• 1 piece Carrot ( into matchsticks )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 100 ml Cream
• 50 g Parmesan cheese ( grated )
• 10 piece Basil ( leaves chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Cut the carrot and zucchini into thin matchsticks. Cut the asparagus into 3 cm pieces, keeping the tips aside. Finely mince the garlic.

2. Cooking the pasta

   Plunge the penne into boiling water seasoned with grey sea salt. Cook until al dente: they should offer a slight resistance when bitten.

3. Sautéing the vegetables

   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. Binding the sauce

   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. Finishing

   Toss the pasta into the sauce. Finish with the squeezed lemon juice and chopped basil. Serve immediately while the vegetables are still vibrant.

Chef's tips

• 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.

Storage

Store refrigerated for up to 48 hours. Reheat over low heat with a splash of water to loosen the sauce.