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Pasta Primavera
Pasta Primavera

Pasta Primavera

Pasta Primavera

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Pasta Primavera

Chef:
Difficulty: Easy
Time:
Type of Cooking:
Doses for: 6 People

“This classic version of Pasta Primavera has been served to Felidia since the beginning. It is one of the favorite dishes of Tanya and Joe, who grew up in Felidia and spent many hours in the restaurant doing homework and eating with the family and the friends, while I was busy working in the kitchen or welcoming customers. Now, when spring comes, chef Nicotra carries on the tradition “. Lidia Bastianich

Ingredients for Pasta Primavera

  •  3 tablespoons of extra virgin olive oil,
  • 100 gr of Garlic
  • 200 gr green beans,
  •  asparagus
  • 1 cup of cherry tomatoes
  • 1 bunch of chopped shallots
  • 1 cup of frozen peas
  • ½ cup of cream
  • 1 pound (about 450 grams) of fusilli
  • ½ cup of chopped fresh basil leave
  • ½ cup of freshly grated Grand parmesan

Preparation

  1. Boil salted water in a large saucepan. Heat the olive oil in a large pan over medium-high heat, add the garlic and cook for about a minute.
  2. When it begins to sizzle, add the green beans and asparagus.
  3. Season with ½ teaspoon of salt, add half a cup of pasta cooking water, a ladle at a time, cover the pan and cook for about 2-3 minutes until the vegetables are soft.
  4. Add the tomatoes and let go without lid, for about 3-4 minutes, until they start to shrivel.
  5. Add the shallots, peas, cream and ½ cup of pasta cooking water.
  6. Leave to simmer until it reduces by half, it will take about 2 minutes.
  7. In the meantime, throw the pasta and cook the fusilli al dente, then transfer them to the pan with the sauce, sprinkle with the basil and stir to distribute the seasoning, adding a little more water if the pasta seems dry.
  8. Remove the pan from the heat and remove the garlic.
  9. Sprinkle with grated Grana Padano, mix and serve immediately.
  10. Variation Remove the tomatoes.
  11. Instead of the chopped basil, prepare a quick pesto in the food processor with 4 cups of fresh basil leaves, 3 tablespoons of toasted pine nuts and ¼ cup of extra virgin olive oil.
  12. Add the pesto to the sauce when you add the fusilli and mix well.
  13. At this point it may be necessary to add a little more pasta water if the pesto thickens the sauce too much. Photo: Jennifer May

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