Pasta Primavera, translating to “spring pasta,” is a celebration of the vibrant flavors and textures of the season’s first vegetables. While not strictly considered a classic Italian dish, Pasta Primavera embodies the essence of Italian culinary philosophy: simple, fresh ingredients prepared with care and attention to flavor.
Originating in Canada before gaining popularity in the United States, the Americanized version of Pasta Primavera often includes summer vegetables like tomatoes and peppers. However, this authentic Italian recipe stays true to its roots, highlighting the delicate sweetness of freshly picked peas, the tender crunch of the season’s last asparagus, and the subtle, tender flesh of young summer squash.
Enhancing the dish’s bright, lively profile is the addition of lemon zest, infusing each bite with a refreshing citrus note. And what’s Pasta Primavera without a generous sprinkling of pecorino cheese? Its salty richness complements the vegetables perfectly, elevating the dish to a new level of deliciousness.
For the perfect accompaniment, pair this Pasta Primavera with a crisp, fresh white wine. Its acidity and fruit-forward notes will harmonize beautifully with the dish’s vibrant flavors, creating a dining experience that sings of springtime indulgence.
Prepare to delight in the symphony of flavors and colors that define Pasta Primavera – a dish that captures the essence of spring on a plate.
Recipe for 3
Ingredients:
1 pack ricciolina pasta by Morelli
1 red onion or spring onion
1 clove garlic
1 bunch asparagus (approx ½ lb)
1lb fresh peas (weight with shell)
¼ lb summer squash
¼ lb pecorino romano cheese
1 lemon zest
1 bunch fresh basil
Salt and pepper
Directions:
Begin by finely slicing the garlic and onion.
Place a large pot of water on the stove and bring it to a boil.
In a separate pan, heat 2 tablespoons of extra virgin olive oil (EVOO) over medium heat. Add the sliced garlic and onion to the pan and cook for approximately 5 minutes, stirring occasionally. If the mixture begins to dry out, you can add a splash of water to prevent burning.
While the garlic and onion are cooking, prepare the vegetables. Chop the asparagus and squash into bite-sized pieces, and shell the peas.
Add the chopped vegetables to the pan with the garlic and onion, and continue cooking for about 10 minutes. It’s important to keep the vegetables slightly crunchy for texture. Season with salt and pepper to taste.
Meanwhile, cook the pasta in the boiling salted water for 5 minutes. Once cooked, drain the pasta, reserving a small amount of the pasta cooking water.
Transfer the drained pasta to the pan with the cooked vegetables. Mix everything together well, adding a splash of the reserved pasta cooking water to loosen the sauce and help it coat the pasta evenly.
Just before serving, add the zest of a lemon, torn basil leaves, an extra drizzle of raw extra virgin olive oil, and plenty of grated pecorino cheese to taste.
Serve immediately and enjoy your delicious Pasta Primavera! Buon appetito!
