An Easy Pasta Primavera Recipe for Spring
Are you ready to welcome spring with a vibrant and scrumptious dish perfect for the season? Look no further than our delightful and easy Pasta Primavera recipe, made with California wine and the freshest in-season, California-grown produce.
This Easy Pasta Primavera Recipe and the post that goes with it were made in partnership with California Wines! I received compensation in exchange for it. Opinions are always my own. I will share only the most fabulous products. Thanks for your continued support of the brands and products I love!
I’m excited to share my new Asparagus and Pea Pasta Primavera recipe! After I made this deliciousness, I thought about it all week because I couldn’t wait to make it again. It’s spring soul food at its best and a truly delicious way to welcome the new season.
One of my favorite aspects of ushering in spring is celebrating in-season produce. Most people go to California for the wine, but as a vegetable enthusiast, I go as much for the fresh produce as I do for the wine! It’s pretty exciting to marry the two in this dish.
Using wine from California along with the vegetables, feta, and lemon keeps this dish light but results in a depth of flavor that feels like you’ve really fussed.
Pairing this Pasta Primavera Recipe with the Perfect California Wine.
It’s wonderfully relaxing to sit down with a Sauvignon Blanc that’s Certified Sustainable: easy on the environment, equitable, and economical.
And guess what I like to pair Sauvignon Blanc with? That splash of wine is the Magic Elixir that elevates my Asparagus and Pea Pasta Primavera sauce in such a lovely way; plus, as long as it’s open, it’s a twofer! You can enhance the flavor of your meal and serve your pasta with a beautiful, chilled glass of California Sauvignon Blanc!
How to Pair Wine and Cheese Like a Pro.
Proper Wine and Cheese pairing is an art. The nuances in each category are boundless, endless, and frankly overwhelming. Thats why when it comes to all things wine pairings, I turn to my friend Amanda of Sommvivant!
What Is Certified Sustainable Wine?
In California, sustainability has been part of the conversation for decades. Sustainable winegrowing practices account for the entire ecosystem and aim to protect the whole earth, including the soil, air, and water.
My friend Aida of Salt & Wind has shared a fabulous article that goes into deep detail the topic.
Teri’s tips for making this Pasta Primavera recipe really shine.
I always love to share the tips and tricks I learn in the kitchen throughout the recipe development process. Sometimes a little extra step like deglazing a pan or utilizing starchy cooking liquid really makes all the difference.
How to make a sauce stick to gluten-free pasta.
Sometimes sauce doesn’t stick to gluten-free pasta, so we’ve come up with a spectacular tip: make your pan sauce, thicken it with some pasta water, and while it’s warm, throw in the al dente pasta, followed by the Parmesan, lemon rind, chives and last some sheep’s milk feta. Add the blanched vegetables at the end, just before serving, so they stay nice and green.
How to give the pan sauce for this Pasta Primavera recipe more richness and flavor.
One more tip: deglazing your pan with a bit of the California Sauvignon Blanc gives your sauce a next-level richness. It will have much more body to it, and it will stick to the pasta beautifully, as long you use my method! This dish is simply magnificent! Plus, it’s easy to do…you just have to stay focused. Follow the timing in the recipe card below and serve immediately when done.
How to choose the right pasta for this pasta primavera recipe.
You can certainly use regular pasta if you prefer. I like the farfalle pasta, but gluten-free orzo would be lovely in this dish as well. Below are the types of gluten-free pasta and orzo that I stock in my pantry.
I love this dish so much I can’t stop thinking about it. Let me know if you, too, find yourself wanting to make it again and again!
If you try this recipe for what I think is the best Pasta Primavera recipe, please rate it and leave a comment below to let me know how it turned out!Print
Welcome spring with a vibrant dish that’s perfect for the season, an easy Pasta Primavera recipe made with California Grown produce!
- 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
- 1 heaping cup (about 6 ounces) sliced asparagus (heads intact, woody ends trimmed and stalks cut 1/2-inch pieces)
- 1 cup English peas, fresh or frozen
- 4 tablespoons olive oil, divided
- 1/3 cup shallots, finely diced
- 1 tablespoon finely chopped garlic
- 1/4 cup California sauvignon blanc
- 5 tablespoons unsalted butter, softened, divided
- 1/3 finely sliced green onions
- 1 (12-ounce) package gluten-free farfalle pasta
- 1/3 to 2/3 cup freshly grated parmesan cheese, plus more for serving
- 1/2 cup sheep’s milk feta
- 1/4 cup minced chives
- 1 tablespoon lemon zest, around 2 lemons
- 1/2 to 1 teaspoon freshly ground black pepper
- In a large stockpot, bring 6 quarts of water to boil with 2 tablespoons of salt.
- Prepare a large bowl of ice water. Set aside.
- Once the water is boiling, add the asparagus and cook until crisp, tender and al dente, about 2 minutes. Working quickly, use a slotted spoon or strainer to remove the asparagus and place them in the ice water. Add the English peas to the strainer, if using, and place in the boiling water for 30 seconds. Remove and place in the ice water. Once the vegetables have completely cooled, remove and spread evenly on a kitchen towel to dry completely. Pat gently. Set aside.
- Keep the water boiling. Add more water if needed.
- In a saucepan or a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shallots and cook until shallots are translucent, for about 40 seconds, while stirring constantly. Still stirring, add the minced garlic and cook for about 30 seconds. Add the white wine and cook until it has reduced a bit, for 1 to 1 1/2 minutes. Reduce the heat to medium low and add 4 tablespoons butter and the remaining 2 tablespoons of olive oil. Once the butter is melted add the green onions and 1/2 teaspoon of salt, stir to combine. Turn off and remove from heat.
- Follow the directions on the pasta packaging by cooking in the boiling water but reduce cook time by 1 minute. Just before the pasta is ready, reheat the wine and shallot reduction over medium low heat, and stir in 1/4 cup of pasta water. Scoop the cooked pasta out using a slotted spoon (see note) and transfer to the saucepan with your reduction.
- Add 1/3 cup parmesan and a tablespoon of butter and toss. Add the feta, chives, lemon zest, and 1/2 teaspoon of pepper. Turn off the heat and gently toss to combine. Add the vegetables and remaining salt and toss. You can, at this point, add more pasta water, if needed, 2 tablespoons at a time, until you reach your preferred sauce consistency. Season to taste and add more parmesan if you’d like.
If you have a basket or mesh strainer to cook the vegetables in the boiling water, it’s easier, but alternatively, you can use a slotted spoon to remove them after they’re blanched.
If you prefer to fully drain your pasta in a colander, make sure to first reserve 1 cup of pasta water. Add 1/4 cup of pasta water at a time to reach desired sauce consistency.
- Serving Size: 1 bowl
- Calories: 701
- Sugar: 6.6 g
- Sodium: 2191.2 mg
- Fat: 35.7 g
- Carbohydrates: 74.5 g
- Protein: 19.6 g
- Cholesterol: 59.6 mg
Keywords: Pasta Primavera recipe, California wines, white wine, cooking with wine, Sauvignon Blanc