A few years ago, we were in London. It was spring. I think I mentioned how big part of the excitement while traveling is trying new food. So, we tried everything I had on the list when it comes to British food. Honestly, I wasn’t blown away, but I did like some of the dishes we tried. Anyway, one evening we ended up in Jamie’s Italian and I ordered something I never had before. Pasta primavera. And that one blew me away!
Pasta was creamy, light and tasted like spring! They served fried garlic slices on top which I do sometimes now.
I was so instantly in love and I new I need to make that pasta as soon as I got home, while I can still remember the taste.
So, this is my take on the pasta primavera. This one if full of cheese but taste is very light. I am using spring and summer vegetables, zucchini, and peas but even asparagus and broccoli would be nice combination.
For the pasta you can use any shape you prefer but for me, thin spaghetti are perfect to go with this delicate sauce.
This dish comes together in around 20 minutes and I even like it the next day. I just save some more of the cooking water which I then use to reheat the pasta.
And if you watch the video you can see exactly how creamy it is. Just perfect!
Pasta primavera recipeCourse: Savory dishes
3 garlic cloves
4 tbsp pine nuts
2 dl olive oil
1/2 tsp salt
3 bunches of basil leaves
4-5 tbsp Parmesan cheese
200 gr thin spaghetti
2 dl frozen peas
1 ball of mozzarella
2 tbsp Parmesan cheese
3 tbsp olive oil
2-3 dl water where pasta was cooking
A handful of pine nuts
- Place all the ingredients for pesto in a medium size bowl and mix using electric mixer just until smooth. You can do it in a food processor as well. Do not over mix because then basil could end up having burnt taste to it.
- Fill big pot with water and bring to boil.
- Cut zucchini in half lengthwise, scoop out soggy middle part and cut into thin slices. Tear mozzarella into chunks. Chop pine nuts not to finely.
- Add oil to a large pan and heat up to medium high. Add zucchini slices, season with salt and pepper, add a splash of water, cover and cook until zucchini starts to soften up. Remove the lid and cook until water evaporates. Turn heat to medium.
- Add frozen peas and cook for a couple of minutes just until peas get warmed through.
- Add pasta to boiling water and cook until al dente. This takes 3 minutes.
- To the vegetables add ricotta, mozzarella chunks, pesto, Parmesan and mix to combine. Turn the heat off.
- Add pasta to the sauce and some of the cooking water. Mix and keep adding water until you reach the desired consistency.
- Serve warm with extra drizzle of olive oil, grating of Parmesan and some more chopped pine nuts.