Pasta primavera is a dish that uses vegetables as the main focus. Normally they’d use vegetables that has that rather firm texture with a crunchy taste like asparagus, broad beans, broccoli, peas and celery. If my husband did not have this earnest dislike for peas, I would’ve added it in to the dish but I decided to just stick to fresh asparagus instead.
It’s a very uncomplicated dish but if it’s too simple for your taste, you can add mushrooms, peppers or courgettes. Although I thought it was pretty good, my husband commented that it wasn’t enough. I had a sneaky feeling that it’s more a mind over matter thing. If he doesn’t see protein in the dish, he’d automatically think it might not be enough to eat. But I will continue to make funky-style pastas especially the ones with vegetables in hopes to change his palate.
PASTA PRIMAVERA RECIPE
A bunch of fresh asparagus
A big knob of butter
2 cloves garlic, chopped finely
200 ml cream
A handful of grated Parmesan
1. Cut asparagus into 2 inch pieces but leave the tops intact. Steam the asparagus for about 2 – 3 mins. Plunge them immediately into iced water to stop the cooking. Strain and then pour a bit of the boiling water to the cold asparagus to bring them back to room temp.
2. Cook your spaghetti in salted boiling water till just under.
3. Heat a frying pan on gentle fire with some olive oil and butter. When the butter has melted, add the garlic and let it sweat for a second. Add your cream and stir. Add your grated cheese and incorporate it into the sauce. Season with salt and pepper. Taste.
4. Bring back the asparagus and the cooked spaghetti. Toss it around gently in the sauce. Plate and garnish with more grated parmesan on top. Eat while warm.