Crazy Primavera Pasta

Primavera means Spring, and this Primavera Pasta is all about new Spring vegetables and fresh flavours.

5 from 1 vote

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Course: Main Course

Cuisine: American, Italian, Italian American

Keyword: Primavera Pasta

Total Time: 30

Servings:

Equipment

Lidded pot
Stovetop
Frying pan

Ingredients

2 cloves garlic
200 g snow peas
1 bunch broccolini
1 lemon
½ bunch parsley
1 cup frozen baby peas
¼ cup sun dried tomatoes
½ red onion
350 g pasta mixed - any leftovers you have at home or short pasta
¼ cup pine nuts
2 teaspoon oil from sundried tomatoes
Parmesan cheese 80 g block
40 g butter
120 g goat cheese

Instructions

Put a large pot of salted water on to boil.
TIP: Covering it with a lid will help it boil faster.
Peel and chop garlic. Top and tail snow peas, then slice on an angle. Trim broccolini and finely slice florets then slice stalks on an angle. Slice lemon and squeeze juice. Finely chop parsley. Measure out peas. Roughly chop sun dried tomatoes and reserve oil. Very finely slice red onion into wedges.
2 cloves garlic, 200 g snow peas, 1 bunch broccolini, 1 lemon, ½ bunch parsley, 1 cup frozen baby peas, ¼ cup sun dried tomatoes, ½ red onion
Once water is boiling, add pasta and set a timer for 10 minutes, or until al dente according to packet instructions. If you are using pastas of different weights, like I am, put in the pasta that takes longer to cook, first.
350 g pasta
Place a frying pan over low heat and dry roast pine nuts, stirring every minute or two until they are golden brown. Set pine nuts aside.
TIP: Once they start to brown watch them closely.
¼ cup pine nuts
Add oil from the sundried tomatoes to your frying pan and saute garlic. Once fragrant add broccolini, snow peas and red onion until tender, about 3 minutes. Take off the heat.
2 cloves garlic, 200 g snow peas, 1 bunch broccolini, 2 teaspoon oil from sundried tomatoes, ½ red onion
Finely grate 80 gram block of parmesan cheese. Measure out butter and goat cheese.
Parmesan cheese, 40 g butter, 120 g goat cheese
When the pasta timer goes, scoop out a cup of pasta water and set aside. Add baby peas and cook for 30 seconds more, then drain pasta and peas. Return to the pot and place over low heat.
1 cup frozen baby peas
Stir through lemon juice, butter, goat cheese, half the grated parmesan cheese (40 g), and pasta water (quarter cup at a time) until you have a creamy sauce and pasta is well coated. Add sundried tomatoes and stir through.
1 lemon, Parmesan cheese, 40 g butter, 120 g goat cheese, ¼ cup sun dried tomatoes
Top with sauteed vegetables, pine nuts, parsley and remaining parmesan cheese.
½ bunch parsley, Parmesan cheese
Divide up amongst plates to serve.

Nutrition