Pasta Primavera

This is a recipe that was shared by another fellow blogger, Susan at Savoring Time In The Kitchen. Susan shares so many wonderful recipes and this one is no exception. This would be a perfect recipe to serve when the weather heats up. It is simple but elegant and we loved it.

Pasta Primavera

 Makes 4 servings

1 8-oz package fresh crimini mushrooms, cleaned, halved and sliced
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/4 lb haricots verts or very thin green beans, trimmed and cut into 1-inch pieces
3/4 cup frozen baby peas, thawed
1 leek, white part only, washed and sliced very thin
2 cloves minced garlic
1/4 teaspoon dried hot red pepper flakes
2 tablespoons extra-virgin olive oil
4 large Roma tomatoes, diced into 1/2" cubes
1 tablespoon balsamic vinegar
3 tablespoons water
1/2 lb fettucini pasta
3 T unsalted butter
2/3 cup fat free half and half (or heavy cream if you wish)
1 teaspoon finely grated fresh lemon zest
1 oz finely grated Parmigiano-Reggiano
1/8 cup finely chopped fresh flat-leaf parsley
1/8 cup finely chopped fresh basil
1/4 cup pine nuts, lightly toasted


Cook asparagus and beans in a large pot of boiling salted water, uncovered, 3 minutes. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice water to stop cooking, reserving hot water in pot for cooking pasta. Drain cooled vegetables and reserve.

In a large, heavy saute pan, melt 2 T of olive oil on medium high heat. Add minced garlic and saute until just fragrant. Do not brown. Add sliced leek and red pepper flakes and saute until leek is softened, about 3 minutes. Add crimini mushrooms and continue to saute until any moisture is released and absorbed. Add diced roma tomatoes, balsamic vinegar and water, salt and pepper to taste, and continue to cook until tomatoes are softened, about 3 more minutes. Add green vegetables until just barely warmed and set aside while pasta cooks.

As soon as you start cooking the tomatoes, and before adding the green vegetables to the tomatoes, return water in pot to a boil and cook pasta until al dente. Reserve about 1 cup of pasta water and then drain pasta in a colander. Immediately add butter, cream, and zest to empty pasta pot and simmer gently, uncovered, about 2 minutes. Stir in cheese and add pasta, tossing to coat, adding a little reserved pasta water if necessary to keep pasta well coated. Add green vegetables, basil, parsley and salt and pepper to taste and toss gently to combine.

Serve pasta with some freshly grated Parmigiano-Reggiano, and top with toasted pine nuts.

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I have come to know the value of a pasta pot and I use mine all the time. You can cook your pasta, drain it right into the pasta water, and pour the pasta directly into your dish reserving the pasta water if needed to add a little to the dish if it seems a little dry.

I always add my French Herbed Sea Salt and a little olive oil to my pasta water.

The Crimini mushrooms in this dish  smelled heavenly as they cooked.

Cooking the Asparagus and Hericot Vert and then adding to ice cold water is a must. It retains the beautiful green color.

This was such a beautiful and colorful dish.

It was probably the best Pasta Primerava dishe I have ever prepared. So fresh with wonderfully fresh ingredients, easy to prepare and not at all heavy. Pared with some crusty bread and a good bottle of wine, that was dinner. Thank you Susan for sharing such a wonderful recipe. It is a keeper and one I will prepare often.

It is once again time for Foodie Friday and I am joining Michael Lee West at Designs by Gollum. There are some fabulous recipes shared at this blogging party and you can click here to see other participants.
 

Enjoy your weekend and stay safe on this Memorial Day Holiday.