Recipes, Savory

March 23, 2017

Spring Vegetable Pasta Primavera

Looking for a seasonally appropriate, bursting with flavor and gorgeous green hues dinner idea? This simple pasta primavera uses a combination of the earliest vegetables available in spring – asparagus, peas and spring onions – making it a fabulous dish to kick off the season. The sauce works best with flat egg pasta, preferably homemade or a good purchased fresh pasta. It is important to not over cook the pasta so it stays chewy and can stand up to the gently cooked vegetables. Believe it or not, this dish is incredibly simple to prepare… even on the busiest weekday nights.


I love creating gourmet dishes that are actually possible to make during the week. Just because it’s a Tuesday doesn’t mean you have to have a dare I say it… crappy meal! This dish takes about 20 minutes, which is a shorter amount of time than ordering take-out. It is still incredibly gourmet to serve to your weekend dinner guests who will think you spent hours in the kitchen. I paired this pasta with a piece of crusty bread with a smear of homemade pesto and a glass of sparkling wine.



I always eat a lot of seasonal ingredients around this time, and I’m a firm believer that there is no such thing as too much asparagus. But you know what makes everything better? Pasta.

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins


  • 1/4 pound sugar snap peas, stems trimmed
  • 1/2 pound asparagus, chopped into 2-3 inch sized pieces
  • 3 tablespoons unsalted butter
  • 1 cup fresh English peas
  • 1/4 cup thinly sliced spring onion (or shallot)
  • 2 garlic cloves
  • 1/2 teaspoon Kosher salt
  • Black pepper
  • 12 oz.fettuccine, preferably fresh
  • 2/3 cup grated Parmigiano-Reggiano
  • 1/2 cup creme fraiche
  • 3 tablespoons finely chopped parsley


  1. Bring a large pot of heavily salted water to a boil over medium-high heat.
  2. While the water is coming to a boil, slice snap peas and asparagus.
  3. Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender, about 3-4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  4. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, creme fraiche and parsley. Season generously with salt and pepper.
  1. Anonymous

    July 25th, 2017 at 12:47 pm


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