Chef John’s Pasta Primavera

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Description

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year’s great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

Ingredients

  • 1 bunch fresh basil
  • 3 cups chicken broth, divided
  • ½ cup olive oil
  • 2 cloves garlic
  • 1 pound fettuccine pasta
  • 2 tablespoons olive oil
  • 1 large leek, white and light green parts only, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeno peppers, seeded and diced
  • 2 pinches salt
  • 2 zucchinis, diced
  • 1 cup chopped sugar snap peas
  • ½ cup shelled English peas
  • 1 bunch asparagus, stalks diced, tips left whole
  • ½ cup grated Parmesan cheese, or as needed

Instructions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green
  2. about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold
  3. drain well. Remove basil leaves from stems and discard stems.
  4. Blend basil leaves
  5. 1 cup chicken broth
  6. 1/2 cup olive oil
  7. and garlic together in a blender until smooth.
  8. Stir fettuccine into the same pot of boiling water
  9. bring back to a boil
  10. and cook pasta over medium heat until cooked through but still firm to the bite
  11. about 8 minutes. Drain.
  12. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened
  13. about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft
  14. about 5 minutes.
  15. Increase heat to medium-high. Stir 2 cups chicken broth
  16. zucchini
  17. sugar snap peas
  18. and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft
  19. about 3 minutes more.
  20. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through
  21. about 1 minute. Remove from heat.
  22. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil
  23. about 5 minutes. Toss again.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 6

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