Sunday, April 10, 2016

Spring Pasta Primavera

Updated and republished March 2020

Shopping at my local farmers market or farms makes me very happy. It's easy to buy delicious fresh, seasonal produce that has such a superior taste when it didn't have to travel thousands of miles to get to me. I especially love early Spring here in South Carolina and the arrival of my all-time favorites, asparagus and sugar snap snow peas. 

This Spring Pasta Primavera takes advantage of the delightful taste of fresh asparagus and sugar snap snow peas encompassed in a creamy, cheese sauce tossed with pasta. It's great for a meatless meal on it's own, or pair it with some of your favorite grilled meats. Yummm!

What will you need to make Spring Pasta Primavera?

  • fresh or frozen asparagus
  • fresh or frozen sugar snap snow peas (pea pods)
  • Asiago or Parmesan cheese
  • 2 cups bow tie or farfalle pasta
  • garlic
  • olive oil
  • fresh or dried Italian flat leaf parsley
  • salt and pepper to taste

2 cups bow tie or farfalle pasta
2 tbsp olive oil
1 tsp granulated garlic
Small handful of local, fresh asparagus (or frozen)
Small handful of local, fresh sugar snap snow pea pods (or frozen)
1/4 cup Asiago (or Parmesan) cheese, shredded + more for topping on pasta
1/3 cup whipping cream
1 tbsp minced Italian flat leaf parsley
salt and pepper to taste

In a large pot, add enough salt so the water tastes salty. Bring the water to a boil. Cook the pasta according to the package directions until just al dente.

When your pasta is about 5 minutes from being done, heat the olive oil in a large sauté pan over medium-high heat until hot. Add the asparagus and snap peas and sauté until bright green, but still crisp. Add the minced garlic, seasoning with salt and pepper to taste.

Drain the pasta. Add the cheese and cream to the vegetables and then add the drained pasta and parsley. Toss to coat and adjust salt and pepper to taste. Top with more cheese and serve immediately.

Yield: 3-4 servings


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