I have often looked at recipes for pasta primavera and considered making them, but never really got around to it. I'm not sure why. This recipe was found on Epicurious, and I liked how it sounded so I went for it. As I got started, I realized a few things. First, I had forgotten to buy asparagus. Then, when I went to cook the pasta I realized that had only a little over 1/2 of what was called for. So I did a bit of improvising, by just upping the veggies (I didn't put that in the measurements-just a little extra here and there). The result was still very delicious and I think I'd make just like this next time anyway. There was a lot leftover too, so I don't think I'd use the full amount of pasta called for in the recipe.Adapted From Epicurious
Serves 4
12 oz farfalle pasta (I only had whole wheat fusilli. I used about 7-8 oz)
1/2 cup green beans, ends trimmed and cut into 1 inch pieces
1/2 cup thin asparagus tips and stalks, cut into 1 inch pieces.
1/2 cup peas (I used frozen)
1/2 cup white mushrooms, thinly sliced
1/2 cup thinly sliced red pepper
salt and pepper
3/4 cup half and half (maybe even a bit less, if you like)
1/2 cup grated Parmesan
4 seeded and chopped ripe plum tomatoes
snipped fresh chives
Cook the pasta according to package directions until just tender. Drain and set aside.
Melt the butter in a fry pan and saute the veggies, starting with the green beans and asparagus, then the mushrooms and pepper until the are just tender crisp. Season with salt and pepper. Remove from the pan and set aside. Pour the cream into the pan and bring to a boil, stirring. Turn down the heat to medium low and continue to simmer for about 5 minutes until it thickens slightly. Add the vegetables back to the pan, along with the pasta, peas, tomatoes, and Parmesan, tossing until it's all coated. Garnish with chives.
Serve immediately.
