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Cooking Time
35 min.
Serves
6
Difficulty
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About This Recipe
If you think that pasta primavera is a traditional Italian dish, that's not entirely true. The dish, in the style of Mediterranean cuisine, was invented by a chef (of Italian origin) at a New York restaurant. The name of the dish translates to spring (primavera-spring) pasta. Unlike the well-known carbonara or bolognese, primavera is made exclusively with vegetables. Traditionally, it includes peas, asparagus, zucchini, leek, and celery. Everything is so spring-like and green that the name of the pasta justifies itself completely. This splendor is complemented by a piquant creamy sauce and, of course, cheese. Grated Parmesan is an essential part of any pasta.
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Cooking
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Ingredients List
Total ingredients: 14
Serves:
Fettuccine - 500 g
Zucchini small - 1 pcs.
Green asparagus - 150 g
Fresh frozen green peas - 150 g
Leeks (white part only) - 1 pcs.
Celery (stem) - 2 pcs.
Parsley - 30 g
Garlic - 2 clove
Grated Parmesan - 100 g
White dry wine - 125 ml
Extra virgin olive oil - 4 tbsp
Butter 82.5% - 2 tbsp
Salt - to taste
Salt, freshly ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
139г
🍚
Carbohydrates
422г
🥩
Protein
132г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the leeks in half lengthwise, wash and slice thinly. Melt the butter in a heavy-bottomed saucepan over low heat (be careful not to let it burn). Add chopped garlic and leeks, simmer, stirring, until soft, 7–10 minutes.
Step 2
Cut the celery into thin slices and the zucchini into small cubes (without peeling the skin). Fry in another saucepan over medium heat in olive oil until soft, 5–7 minutes.
Step 3
Place green peas in a bowl and pour boiling water over them for 5 minutes, then drain in a colander.
Step 4
Using a paring knife, peel the bottom third of the asparagus stalks (if it still remains hard, cut it off and discard it), cut the stalks themselves into pieces 2 cm long. Place them in boiling water, cook over medium heat for 1-2 minutes. Drain in a colander.
Step 5
Add celery with zucchini, peas and asparagus to the pan with leeks. Pour in the wine, add the chopped herbs, add salt and pepper, simmer for another 1-2 minutes. Serve with fettuccine cooked according to package directions, adding grated Parmesan and extra virgin olive oil if desired.
Step 6
While preparing the vegetables, place a large pot of water on the fire, bring to a boil and add salt. Cook pasta according to package directions and toss with vegetables and remaining olive oil. Divide among plates and sprinkle with Parmesan and black pepper.
Enjoy your meal!
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