Nav Social Menu

    • Email
    • Facebook
    • Pinterest
    • Twitter

Feats of Feasts

  • Home
  • RECIPE INDEX
  • Back 2 Back
  • Kitch Lit
  • Pantry 101
  • Photography
  • Tips and Tricks
  • Tools and wares

Home

This is…..PASTA! – Pasta Primavera

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
For two

Ingredients;

A bunch of fresh asparagus
Spaghetti
A big knob of butter
Olive oil
2 cloves garlic, chopped finely
200 ml cream
Salt
Black Pepper
A handful of grated Parmesan

Steps;

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.

Enjoy!


Previous Post: « This is…..PASTA! – Fusilli with Roast Pumpkin, Bacon and Feta
Next Post: This is…..PASTA! – Penne alla Norma »

Primary Sidebar

Like Us On Facebook

LOOK ME UP ON PINTEREST

Visit Feats of Feasts’s profile on Pinterest.

Save

Pages

  • About ME
  • Contact
  • RECIPE INDEX

Archives

Categories

  • Back 2 Back (13)
  • Home (307)
  • Kitch Lit (4)
  • Pantry 101 (9)
  • Photography (8)
  • Tips and Tricks (5)
  • Tools and wares (5)
  • Visual Gastronomy (8)

Tags

AFF Appetizer Asian Back 2 Back Baking and Desserts Basics beef Bread breakfast cake cheese chicken condiment Dairy eggs Fruits grain Japanese Kids Grubs Korean leftovers light meals Local Main Meat Noodles One-pot pasta people Pork Poultry puff pastry rice Salads sauce Seafood sides Snacks Soups Speedy Meals Spices tea Theme week Vegetables Western

Blogroll

  • Ancoo Journal
  • Baked Bree
  • Bakerella
  • Can You Stay For Dinner?
  • Closet Cooking
  • Evan's Kitchen Ramblings
  • Frozen Wings
  • Honey Bee Sweets
  • Just One Cookbook
  • maameemoomoo
  • Mel's Kitchen Cafe
  • Once Upon a Chef
  • Petite Kitchenesse
  • Table for 2 or more…….
  • The Little Teochew
  • The Sweet Spot
  • What's Cooking Chicago?

FEATURED ON

Save

my foodgawker gallery

Save

Footer

You might also like

Pork Shogayaki and Donburi

Guinness Beef Stew

Eat More Vege – Potato Latkes with Poached Egg

My Little man is 3…..

Scotch Egg(s)

Copyright © 2021 · Divine theme by Restored 316

Log in