Description
Welcome spring with a vibrant dish that’s perfect for the season, an easy Pasta Primavera recipe made with California Grown produce!
Ingredients
- 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
Instructions
- 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.
Notes
Cook’s note:
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.
Nutrition
- 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