Spring pasta – A Pasta primavera recipe
Pasta primavera is a prime example of the principles of Italian cuisine.
Pasta, being the most versatile of Italian staples, is well matched to any occasion.
Here it is given a spring dressing. I’ve used asparagus, peas and baby leaf spinach but the options are practically endless. Artichokes, courgettes, green beans and spring onions, for example, all work equally well.
➤ SERVES 4
➤ PREPARATION 10 minutes
➤ COOKING 12 minutes
• 320g long pasta, such as spaghetti or linguine
• 200g fresh asparagus
• 100g fresh peas, pods removed
• 1 garlic clove, peeled and sliced
• 3 tbsp extra-virgin olive oil
• a good handful of fresh baby spinach leaves
• salt and freshly ground black pepper
• 2 free-range eggs (hard-boiled)
- Bring a large pot of water to the boil, add salt and cook the pasta according to the packet instructions until al dente – about 8 minutes.
- In the meantime, cut the thick ends of the asparagus and pod the peas. Slice the garlic and add it to a pan with the olive oil. Heat gently but do not brown the garlic. Add the asparagus and the peas, and toss, coating the vegetables evenly. Add a ladleful of water from the pasta and continue to sauté gently.
- Once the pasta is cooked, drain, reserving a few tablespoons of the cooking water, and add to the vegetables. Add the spinach leaves to the pan, the water from the pasta, a splash of olive oil, and salt and pepper to taste. Mix well, about a minute, until the spinach leaves just begin to wilt. Divide the pasta and vegetables evenly between four bowls and serve with half an egg on each.