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.
It’s wonderfully relaxing to sit down with a Sauvignon Blanc that’s Certified Sustainable: easy on the environment, equitable, and economical. California is a leader in sustainable wine growing, so check any California wine for the “certified sustainable” seal on the back of the label before buying.
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.
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 make a sauce stick to gluten-free pasta.
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 give the pan sauce for this Pasta Primavera recipe more richness and flavor.
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. -Whole Grain Brown Rice Farfalle Pasta -DeLallo Gluten Free Orzo Pasta
How to choose the right pasta for this pasta primavera recipe.
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