Pasta Primavera (Pasta With Spring Vegetables)

Prep Time

10m

Cook Time

35m

Total Time

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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Recipe Options

Ingredients

Servings: 6

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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

Pasta Primavera (Pasta With Spring Vegetables)

Ingredients

Steps

Nutrition Facts

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