Recipes Main Dishes Pasta Pasta Primavera Recipes Chef John's Pasta Primavera 4.4 (200) 148 Reviews 21 Photos Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day. Recipe by Chef John Updated on April 2, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 21 21 21 21 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 5 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 bunch fresh basil 3 cups chicken broth, divided ½ cup olive oil 2 cloves garlic 1 pound fettuccine pasta 2 tablespoons olive oil 1 large leek, white and light green parts only, chopped 1 bunch green onions, chopped 2 jalapeno peppers, seeded and diced 2 pinches salt 2 zucchinis, diced 1 cup chopped sugar snap peas ½ cup shelled English peas 1 bunch asparagus, stalks diced, tips left whole ½ cup grated Parmesan cheese, or as needed Directions Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again. I Made It Print Nutrition Facts (per serving) 590 Calories 27g Fat 73g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 590 % Daily Value * Total Fat 27g 34% Saturated Fat 5g 24% Cholesterol 8mg 3% Sodium 607mg 26% Total Carbohydrate 73g 26% Dietary Fiber 8g 29% Total Sugars 8g Protein 19g Vitamin C 38mg 192% Calcium 204mg 16% Iron 6mg 34% Potassium 708mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved