Pasta Primavera Recipe

See Also: Main Dishes · Pasta

Pasta Primavera

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 pound fresh or dried pasta, such as butterflies
water

10-12 spears tender young asparagus
1 1/2 cup green peas, shelled
1 1/4 cups thin, fresh green beans

2 tablespoons extra virgin olive oil
1 clove garlic
1-2 teaspoons fresh chives
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup vegetable stock
2 teaspoons flour
1/2 cup grated Fontina, optional

Wash the vegetables well, and allow the moisture to cling to them. Cut the asparagus and beans into 3/4 inch lengths. Place the asparagus, peas, and beans in glass or ceramic bowl or casserole. Cover. Microwave on high for 3 minutes. Shake well and then test for doneness. Do not overcook. Set aside. In a pasta cooker, bring water to a rapid boil, add 2 teaspoons salt and 1 teaspoon olive oil. Bring back to a boil, and then add the pasta. Cook for 2-3 minutes, if fresh and 8-10 minutes if using dried pasta. ( Or until the pasta is al dente. ) While the pasta is cooking, heat the oil in a sauté pan. Add the garlic and chives sauté a few seconds, then add the pre-cooked vegetables. Sprinkle with the salt, pepper. Whisk the flour into the broth, add to vegetable mixture. Heat gently. Drain the pasta and add to the vegetables. Garnish with the grated cheese, if desired.

Recipe created 1995-03-21.