CHEF JOHN'S PASTA PRIMAVERA
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
Provided by Chef John
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
- Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
- Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
- Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
- Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
- Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g
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Chibuike Emeka
[email protected]5 stars!
Afaq Malik
[email protected]I'll be making this dish again and again.
Sher Bahadur Pakistan tujey salam
[email protected]This recipe is a keeper.
Pranita Maharjan
[email protected]Would definitely make again!
Zohaib Shahid
[email protected]Overall, this is a good recipe. With a few tweaks, it could be even better.
Christian Amoako ofori
[email protected]The vegetables were a bit overcooked for my liking.
Rohan Alam
[email protected]The sauce is a bit bland for my taste. I would add some garlic and chili flakes next time.
Joe Revell
[email protected]I love that this dish is so easy to make. It's perfect for a busy weeknight meal.
Tyrone Jonkers
[email protected]This dish is a great option for a light and healthy meal.
Stephen D. Johnson
[email protected]I'm not a huge fan of vegetables, but this dish was surprisingly good. The vegetables were cooked perfectly and the sauce was delicious.
Sello Elliot Maduwa
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini, bell peppers, and mushrooms that were about to go bad, and they were perfect in this dish.
cindee marietta
[email protected]I made this dish last night and it was a hit with my family. The sauce was light and flavorful, and the vegetables were perfectly cooked.
Tania rhaman
[email protected]Chef John's Pasta Primavera is a delightful dish that is easy to make and packed with flavor. The combination of fresh vegetables, herbs, and pasta is simply divine.