Pasta Primavera – Pasta With Spring Vegetables

You would think that Pasta Primavera is an Italian dish, but it is all American. Primavera means spring in Italian and this dish is a light and lovely tangle of pasta and fresh vegetables.

=== 🍽🍸🥩 RECIPE ===
4 ounces (110 g) green fettuccine
4 ounces (110 g) regular fettuccine
4 ounces (60 ml) extra virgin olive oil
1 medium red onion finely chopped
1/2 pound (230 g) sugar snap peas
2 cups (280 g) cherry tomatoes, cut in half
1 bell pepper (any color) julienned
6 scallions, sliced in 1/2 inch (1.25 cm) pieces
2 tablespoons fresh basil, chopped
2 tablespoons red wine vinegar
1/4 cup (35 g) grated Parmigiano-Reggiano cheese
1/2 cup (90 g) Kalamata olives (pitted)
Zest of one lemon
Salt & Pepper

Bring 4 quarts (3.5 Liters) salted water to a boil in a large pot. Add both kinds of fettuccine, cook until al dente (13 to 14 minutes)

During the last minute of cooking, blanche the snap peas in the pasta water for 30 seconds to a minute to set the color and slightly soften. Drain the pasta and peas into a large bowl. Add the olive oil and toss gently.

Add the peas, tomatoes, peppers, scallions, olives and lemon zest. Season with salt and pepper, add the vinegar and grated cheese, and toss to combine.

Arrange pasta on a large serving platter. Scatter the basil over the pasta and serve.

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