Pasta Primavera with Green Peas, Asparagus, and Kale
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Primavera is a classic pasta dish made with fresh, puréed herbs. This recipe uses popular penne pasta and green vegetables such as peas, asparagus, and curly kale, a champion of vitamins, minerals, and amino acids. The pasta is cooked with the vegetables and served with aged Italian cheese.
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:
- 250 g penne pasta
- 250g sugar snap peas, tips and veins removed, cut in half crosswise
- 1 bunch thin asparagus, ends trimmed and cut into skewers
- 1 small bunch kale (preferably Tuscan kale), stems removed, coarsely chopped
- 1/3 cup olive oil, plus more for dressing
- 1 large bunch chives, chopped
- Grated zest of 1 lemon plus 1 tbsp. l. lemon juice
- 1 tbsp. l. chopped tarragon
- 1/4 cup coarsely grated Pecorino Romano or Parmesan cheese
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Recipes with similar ingredients: penne pasta, sugar snap peas, asparagus, kale, Pecorino Romano cheese, lemon zest, chives, tarragon
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, stirring occasionally; add the peas, asparagus, and kale 3 minutes before the end of cooking. Drain and reserve 1/2 cup of the pasta cooking water. Drain the pasta and vegetables in a colander.
- Meanwhile, in a blender, combine the olive oil, chives (set aside 2 tablespoons), lemon zest and juice, 1 teaspoon salt, and a few grinds of pepper. Add 3 tablespoons cold water and pulse until smooth, scraping down the sides of the bowl as needed. Transfer to a large salad bowl. Stir in the tarragon and drizzle with olive oil.
- Add the pasta and vegetables to the onion puree along with 1/4 cup of the reserved broth and half of the cheese; season with salt and pepper. Mix thoroughly, adding more water as needed if the pasta is too thick.
- Divide among portions, sprinkle with the remaining cheese and chives, and serve.
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