How to cook Pasta Primavera?
Since it will impossible to visit Italy for a long time to eat a traditional pasta, let’s try to prepare it ourselves at home. This Pasta Primavera recipe is a fairly easy-to-prepare, vegetable-rich dish that you can serve for the dinner table as well as to celebrate something special.
2 tbsp. olive oil, divided
1 lb. asparagus, trimmed and cut into 11/2-in. pieces
2 medium shallots, finely chopped
Kosher salt and pepper
1 lb. tagliatelle or pappardelle
8 oz. sugar snap peas, cut into 11/2-inch pieces
1/2 c. dry white wine
1 c. crème fraîche
2 large carrots, shaved with peeler
1 tbsp. grated lemon zest
1 tbsp. fresh tarragon
- Bring large pot of water to a boil. Heat 1 tablespoon oil in large skillet on medium-high. Add asparagus and cook until barely tender. Transfer to bowl.
- Add remaining tablespoon oil to skillet. Add shallots and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, 2 to 3 minutes.
- While shallots are cooking, cook pasta per package directions. Using strainer, dunk snap peas in boiling pasta water 30 seconds, then remove and set aside.
- Add wine to shallots and simmer about 5 minutes. Turn heat to lowest setting.
- Add crème fraîche to skillet and stir until combined. Add carrots and lemon zest and simmer 3 minutes. Using tongs, transfer pasta from water to pan. Fold in asparagus, snap peas, tarragon, and 1/4 teaspoon salt, adding 1/4 to 1/3 cup pasta water if pasta seems dry.