Playful Pasta Primavera

Happy Thursday my friends! And what a beautiful Spring Thursday it is! In light of how stunning it has been in Vancouver this week, I decided to grab a whole bunch of green vegetables and some fun wagon-wheel pasta, and create my version of the tried-tested-and-true Pasta Primavera. 

1st off…. if you didn’t know, Primavera = Spring (Italian). So you know you’re in the right season. 🙂 Use what you have on hand, but you will want to grab a few of those crisp, green veggies that the Spring is so famous for, and have at her. Vegetables are at their best at this time of year. 

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Pasta Primavera

Serves 4

Ingredients;

  • EVOO
  • 1/2 cup white onion, diced
  • 1 clove garlic, minced
  • 1 lb. asparagus, cut off the woody ends, and chop into whatever shape you would like – typically you will want them the same size as your choice of pasta
  • 1 1/2 cups fresh peas, removed from the pod – you can use frozen as well, if that is all you have on hand
  • 3 cups fresh baby spinach, washed and dried
  • 1/2 cup spring onion (green), chopped
  • 3 Tbsp fresh basil, chopped
  • Pasta, your favourite, be sure to salt the water liberally

Method;

Heat a pot of water for the pasta, when the water boils and you add in the pasta, begin your “sauce”. Your pasta will take ~ 9 minutes to cook, and your sauce will take that long too. 

In a large sauté pan, heat EVOO on medium-high heat. When the oil ripples and has a sheen to it, toss in the onions and garlic, and sauté until translucent and fragrant. Add in the asparagus, toss to combine. Then add the peas, spring onion, and basil. Give it another toss. 

Take a ladle of starchy pasta water, and add it to your sauté pan. Scrape up any bits from the bottom. When the pasta is al dente, drain reserving a little water just in case. Add the spinach to the sauté pan, then toss the pasta on top. Toss well to combine. 

The pasta should have a bit of a shine to it, if not, add a bit more pasta water, and toss again. Top with a little basil, and garnish with some Parmesan, if you have it. 

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Light, and fresh. You can’t get more Springtime than that. 

XO

Ally 🙂

Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

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