Pasta Primavera (Pasta With Spring Vegetables)

Name: Pasta Primavera (Pasta With Spring Vegetables)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 12 ounces fava beans in their pods, or 4 ounces shucked fava beans (120g shucked beans); 12 ounces English peas in their pods, or 4 ounces shucked peas (120g shucked peas); Kosher salt; 8 ounces (225g) asparagus, woody ends removed , stalks cut on a sharp bias into 1-inch pieces; 6 ounces (170g) snap peas, strings removed, cut on a sharp bias into 1/2-inch slices; 8 ounces (170g) broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces; 4 tablespoons (50g) unsalted butter; 2 tablespoons (30ml) extra-virgin olive oil, plus more for serving; 2 whole cloves garlic, lightly smashed with the side of a knife; 3 ounces (90g) pine nuts; 1 pound (450g) fresh egg pasta, such as fettuccine, penne, or gemelli (see note); 6 ounces (170ml) crème fraîche; 2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon; 1/2 ounce minced fresh basil leaves (about 1/2 cup packed leaves; 15g); 1/2 ounce minced fresh parsley leaves (about 1/2 cup packed leaves; 15g); Freshly grated Parmigiano-Reggiano, to taste; Freshly ground black pepper

Prep 10m

Cook 35m

Total 45m

This Pasta Primavera recipe is a fresh and vibrant way to welcome spring. Fava beans, English peas, asparagus, snap peas, and broccolini all come together with garlic, pine nuts, and crème fraîche on your favorite style of pasta. Top it off with lemon zest, herbs, and Parmigiano-Reggiano for a delightful dish.

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

12 ounces fava beans in their pods, or 4 ounces shucked fava beans (120g shucked beans)

12 ounces English peas in their pods, or 4 ounces shucked peas (120g shucked peas)

8 ounces (225g) asparagus, woody ends removed , stalks cut on a sharp bias into 1-inch pieces

6 ounces (170g) snap peas, strings removed, cut on a sharp bias into 1/2-inch slices

8 ounces (170g) broccolini, woody ends removed, cut on a sharp bias into 1-inch pieces

4 tablespoons (50g) unsalted butter

2 tablespoons (30ml) extra-virgin olive oil, plus more for serving

2 whole cloves garlic, lightly smashed with the side of a knife

3 ounces (90g) pine nuts

1 pound (450g) fresh egg pasta, such as fettuccine, penne, or gemelli (see note)

6 ounces (170ml) crème fraîche

2 teaspoons (5g) finely grated zest and 1 teaspoon (5ml) fresh juice from 1 lemon

1/2 ounce minced fresh basil leaves (about 1/2 cup packed leaves; 15g)

1/2 ounce minced fresh parsley leaves (about 1/2 cup packed leaves; 15g)

Freshly grated Parmigiano-Reggiano, to taste

Freshly ground black pepper

Nutrition Facts

Calories

665kcal

33%
Fat

31g

1%
Saturated Fat

12g

0%
Carbohydrates

76g

3%
Fiber

7g

0%
Sugar

5g

0%
Protein

19g

0%
Cholesterol

43mg

2%
Sodium

208mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

Pasta Primavera (Pasta With Spring Vegetables)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts