Recipe Background
Fresh Veggie Primavera is a delicious and colorful pasta dish that's perfect for a light and healthy meal. Loaded with fresh vegetables like tender asparagus, nourishing kale, and smooth peas, this dish is bursting with garden-fresh flavor and heart-healthy nutrients. Tossed in a simple yet creamy sauce, you'll be needing a piece of crusty bread to ensure you soak up every last drop! Fresh Veggie Primavera is not only delicious, but also a great way to get your daily serving of veggies! So go ahead, dig in with confidence!
Fresh Veggie Primavera is a delicious and colorful pasta dish that's perfect for a light and healthy meal. Loaded with fresh vegetables like tender asparagus, nourishing kale, and smooth peas, this dish is bursting with garden-fresh flavor and heart-healthy nutrients. Tossed in a simple yet creamy sauce, you'll be needing a piece of crusty bread to ensure you soak up every last drop! Fresh Veggie Primavera is not only delicious, but also a great way to get your daily serving of veggies! So go ahead, dig in with confidence!
Ingredients
- 8 ounces penne pasta
- 8 ounces snap peas trimmed and halved crosswise
- 1 bunch thin asparagus trimmed and cut into 1 1/2-inch pieces
- 1 small bunch kale stems removed and leaves roughly chopped
- 1/3 cup extra-virgin olive oil plus more, to taste
- 1 large bunch fresh chives chopped
- zest of 1 lemon grated
- 1 tablespoon lemon juice
- kosher salt to taste
- freshly ground pepper to taste
- 3 tablespoons cold water
- 1 tablespoon fresh tarragon chopped
- 1/4 cup Pecorino Romano or parmesan cheese coarsely grated
Directions
- In a large pot of salted boiling water, cook the pasta to al dente according to the package directions.
- Add the peas, the asparagus, and the kale to the pasta during the last 3 minutes of cooking and stir occasionally.
- Reserve 1/2 cup of the pasta water and then drain the pasta and the vegetables.
- Combine 1/3 cup of the olive oil, all but 2 tablespoons of the chives, the lemon zest, the lemon juice, the salt, the pepper, and the water to a blender and pulse, scraping down the inside of the blender as needed, until it is smooth.
- Transfer the purée mixture to a large bowl and stir in the tarragon and the extra olive oil.
- Add the pasta, the vegetables, 1/4 cup of the reserved pasta water, 1/2 of the cheese, the salt, and the pepper to the purée mixture and toss well to coat, adding more of the cooking water to loosen if, if needed.
- Top the pasta mixture with the remaining cheese and the remaining chives.
- Serve.
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