Primavera with Fusilli Pasta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 17 G., saturated fats 5 G., proteins 15 G., carbohydrates 65 G., fiber 6 G., cholesterol 14 mg, sodium 474 mg, sugar 10 G.
Calories 460, total fat 17 G., saturated fats 5 G., proteins 15 G., carbohydrates 65 G., fiber 6 G., cholesterol 14 mg, sodium 474 mg, sugar 10 G.
Asparagus and corn kernels give this Pasta Primavera a vibrant spring look and flavor, while fennel root and the fragrant greens of parsley and tarragon complement it beautifully. The vegetables are lightly sautéed in a pan and combined with fusilli (spiral pasta) cooked to al dente. Butter, pasta juices, and melted grated cheese create a light sauce that perfectly complements the flavors of the pasta and vegetables. Serve Pasta Primavera as a standalone vegetarian dish or as a side dish with seafood, meat, or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250g fusilli pasta (about 3.5 cups)
- 1 bunch of thin asparagus (about 0.5 kg), cut into 4 cm pieces.
- 2 ears of corn, kernels removed
- 2 tbsp olive oil + extra for drizzling
- 3 cloves garlic, crushed
- Half a fennel root, cored and thinly sliced
- 1/4 cup chopped fresh parsley
- 3 tbsp. l. grated Asiago cheese + extra for serving
- 1 tbsp chopped fresh tarragon
- 1 tbsp (15 g) butter
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the asparagus one minute before the pasta is done. Set aside 1.5 cups of the pasta water and discard the rest.
- Meanwhile, cut the corn kernels off the cobs. Run the back of a knife down the cob to squeeze out the corn milk into a bowl. You should get about 2 tablespoons of milk.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic, fennel, 1/4 teaspoon salt, and a few grinds of black pepper; cook until the fennel is browned and tender, about 4 minutes. Add the corn kernels and corn milk, along with another 1/4 teaspoon salt, and cook, stirring occasionally, until the corn is tender, about 2 minutes.
- Add the pasta, asparagus, and 1 cup of the cooking liquid and cook, stirring, for about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon, and butter to coat the pasta in a creamy sauce, adding more cooking liquid if needed. Season with salt and pepper to taste.
- Divide the pasta among plates. Top with cheese and pepper, and drizzle with olive oil.
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