Pea Pasta Primavera

Manhattan’s legendary Le Cirque restaurant invented this Pea Pasta Primavera back in the mid-1970s. It’s refreshingly retro, both elegant and easy to assemble, at least after you lightly cook the vegetables, which can also be done ahead. A chilled Viognier or Sancerre would pair well with this delicious pasta. Be sure to invite some friends over because you’re definitely going to have some leftovers.

What is Pasta Primavera?

Pasta primavera is a light but nutritious pasta dish that celebrates the fresh flavors of spring vegetables. Typically, it features seasonal produce like asparagus, peas, zucchini, carrots, and bell peppers, though we put extra emphasis on the peas in our recipe. All these delicious veggies get lightly sautéed and tossed with pasta in a simple sauce. This particular sauce can range from a light olive oil and garlic dressing to a creamy tomato or vegetable broth-based sauce. Often, you’ll see fresh herbs like basil, parsley, or oregano as an extra layer of flavor. The dish really is a fresh, colorful, and healthy approach to pasta, so it’s great as a weeknight dinner or special warm weather meal.

Pea Pasta Primavera

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• Author: Cheryl Alters Jamison
• Yield: Serves 8

Print Recipe

Description

The colors and textures of this pasta dish make it appealing to the eye and the stomach.

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Ingredients

Scale 1x2x3x

• 2½ lbs mixed spring vegetables, such as sugar snap-pea pods, snow peas, small broccoli florets, and pencil-thin asparagus, cut into 2– to 3-inch lengths
• ¼ cup olive oil
• 1 small leek, cut in thin matchsticks
• 1 garlic clove, minced
• 6 oz small morel mushrooms, halved, or button mushrooms, sliced thin
• 1 cup (8 oz) crème fraîche
• 1 cup (8 oz) mascarpone cheese
• 1 lb fettucine (a mix of plain fettucine with either a spinach or tomato variety adds even more color)
• Salt
• 1 cup fresh shelled peas
• ½ cup freshly grated Parmesan cheese
• ¼ cup minced fresh basil
• ½ cup pine nuts

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Instructions

1. Prepare a large bowl about half full of icy cold water and reserve it.
2. Over boiling water, steam each of the mixed vegetables separately just until tender. Each will cook only briefly, but the cooking times will vary a bit.
3. When cooked, plunge each vegetable into the bowl of cold water and let it sit, adding a handful of ice cubes each time you add a new vegetable.
4. When all the vegetables have been steamed and chilled, drain them well and set them aside at room temperature. These steps can be taken earlier in the day that you plan to serve the pasta, refrigerating the vegetables in the meantime. Let them return to room temperature before proceeding.
5. Warm the oil in a large saucepan over medium heat. Add the leek and sauté until soft, about 5 minutes. Stir in the garlic and mushrooms, and cook until the mushrooms are limp, about 5 additional minutes.
6. Stir in the crème fraîche and mascarpone, and when they’ve melted into a smooth sauce, remove the pan from the heat. (The sauce can be made ahead, covered, and refrigerated. Reheat before proceeding.)
7. Cook the pasta in boiling salted water according to the package directions. Drain it and immediately toss it together in a large bowl with the sauce. When the pasta is well coated, mix it with the steamed vegetables, and the shelled peas (which will cook lightly from the residual heat). Arrange the pasta on a large platter or shallow serving bowl, and scatter with parmesan, basil, and pine nuts. Serve warm.

Story and Recipe by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard

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