Creamy Pasta Primavera ☁︎‎‎‧₊˚

[aurora]

The lovely aroma of springtime permeates the air, taking me back to a happy get-together with friends. I can't get the colorful food and lively conversation around the table out of my head—especially the visually stunning Creamy Pasta Primavera. Driven by fond memories and a wish to spread happiness, I set out on a culinary journey to replicate this magnificent delicacy! Let's share the joy of delicious cuisine and companionship!

Ingredients

​

• 1 pound fettuccine pasta​
• 1 ½ cup leeks chopped​
• 1 cup shaved asparagus (1 big bunch needed) details below​
• 1 cup frozen peas​
• 1 handful arugula​
• 1 handful chives snipped​
• 4 medium shallots chopped​
• 3 large garlic cloves minced​
• 1 cup heavy cream​
• ½ cup grated Parmigiano-Reggiano or parmesan cheese (plus more to garnish)​
• ¼ cup fresh lemon juice plus 1 lemon zested​
• ¼ cup extra virgin olive oil​
• Salt and pepper to taste​
• Fresh basil to garnish​

Instructions​

1. Trim the very bottoms of the asparagus. Use a vegetable peeler to peel the outer dark green layer off the bottom half of each asparagus (this part is tough and chewy). Discard. Use the veggie peeler again to shave the tender bottom half of each asparagus spear into ribbons until they’re too thin to work with. Do the same for the top half of each asparagus spear. After you have a cup of asparagus ribbons, set them aside. See video for details on ribbon technique for step-by-step instructions!​
2. Microwave peas with 2 tablespoons of water in a covered bowl for 2 minutes. Drain. Set aside.​
3. In a large skillet or pot, add shallots, garlic, and olive oil. Sauté for 3-5 minutes over medium heat until shallots soften.​
4. Add asparagus ribbons and leeks. Sauté for an additional 3-5 minutes until asparagus softens.​
5. Make a well in the center of the veggies. Turn heat to very low. Add cream, lemon zest, lemon juice and salt and pepper to taste. Stir. Keep heat on low just to warm the cream while boiling the pasta.​
6. Boil pasta. Reserve ⅓ cup pasta water towards the ending of the cooking process.​
7. Add pasta, chives, arugula, peas, and parmesan to the veggie and cream mixture. Toss. Add pasta water to desired consistency (I add it all).​
8. Serve right away, garnished with basil, more cheese and black pepper.​

 

[ChocoJay]

Creamy Pasta Primavera? Sounds heavenly! Thanks for sharing the recipe! Can't wait to dig in!

 

[aurora]

Creamy Pasta Primavera? Sounds heavenly! Thanks for sharing the recipe! Can't wait to dig in!

That's great to hear!

 

[Stark]

The lovely aroma of springtime permeates the air, taking me back to a happy get-together with friends. I can't get the colorful food and lively conversation around the table out of my head—especially the visually stunning Creamy Pasta Primavera. Driven by fond memories and a wish to spread happiness, I set out on a culinary journey to replicate this magnificent delicacy! Let's share the joy of delicious cuisine and companionship!

IngredientsView attachment 2509​

• 1 pound fettuccine pasta​
• 1 ½ cup leeks chopped​
• 1 cup shaved asparagus (1 big bunch needed) details below​
• 1 cup frozen peas​
• 1 handful arugula​
• 1 handful chives snipped​
• 4 medium shallots chopped​
• 3 large garlic cloves minced​
• 1 cup heavy cream​
• ½ cup grated Parmigiano-Reggiano or parmesan cheese (plus more to garnish)​
• ¼ cup fresh lemon juice plus 1 lemon zested​
• ¼ cup extra virgin olive oil​
• Salt and pepper to taste​
• Fresh basil to garnish​

Instructions​

1. Trim the very bottoms of the asparagus. Use a vegetable peeler to peel the outer dark green layer off the bottom half of each asparagus (this part is tough and chewy). Discard. Use the veggie peeler again to shave the tender bottom half of each asparagus spear into ribbons until they’re too thin to work with. Do the same for the top half of each asparagus spear. After you have a cup of asparagus ribbons, set them aside. See video for details on ribbon technique for step-by-step instructions!​
2. Microwave peas with 2 tablespoons of water in a covered bowl for 2 minutes. Drain. Set aside.​
3. In a large skillet or pot, add shallots, garlic, and olive oil. Sauté for 3-5 minutes over medium heat until shallots soften.​
4. Add asparagus ribbons and leeks. Sauté for an additional 3-5 minutes until asparagus softens.​
5. Make a well in the center of the veggies. Turn heat to very low. Add cream, lemon zest, lemon juice and salt and pepper to taste. Stir. Keep heat on low just to warm the cream while boiling the pasta.​
6. Boil pasta. Reserve ⅓ cup pasta water towards the ending of the cooking process.​
7. Add pasta, chives, arugula, peas, and parmesan to the veggie and cream mixture. Toss. Add pasta water to desired consistency (I add it all).​
8. Serve right away, garnished with basil, more cheese and black pepper.​

Creamy Pasta Primavera is always a hit in my household! It's the perfect way to sneak in some extra veggies. Thanks for sharing this delicious recipe!

 

[Adam.eLeven11]

Creamy Pasta Primavera sounds like a dreamy dish! I love how it brings together the freshness of spring veggies with a comforting creamy sauce. It's like a hug in a bowl! Can't wait to try making this for dinner tonight. Thanks for sharing this delightful recipe!

 

[aurora]

Creamy Pasta Primavera is always a hit in my household! It's the perfect way to sneak in some extra veggies. Thanks for sharing this delicious recipe!

Creamy Pasta Primavera sounds like a dreamy dish! I love how it brings together the freshness of spring veggies with a comforting creamy sauce. It's like a hug in a bowl! Can't wait to try making this for dinner tonight. Thanks for sharing this delightful recipe!

That Creamy Pasta Primavera is a hit in your home makes me very happy! It's incredible how the vibrant aromas of spring vegetables blend with the comforting, creamy sauce in this dish. It's also a great way to subtly include extra vegetables for a filling and healthy dinner. I hope you have a great meal tonight and find that this dish becomes a new favorite in the kitchen!