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My review
Chef John's Pasta Primavera
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Chef John
"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."
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Ingredients
45 m servings 589Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 138189 Ratings
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Most helpful positive review
3/12/2014
This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I a...
Most helpful critical review
3/18/2014
This recipe lends itself well to modifications. I reduced the olive oil to 1\3 cup to cut calories. I found it was lacking in salt, so you may wish to add some extra. I didn't have jalapenos, s...
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Most positive
Least positive
Newest
3/12/2014
This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I a...
1/30/2014
What's not to love about a pasta dish packed with healthy vegetables? I felt great serving this to my family.
3/18/2014
This recipe lends itself well to modifications. I reduced the olive oil to 1\3 cup to cut calories. I found it was lacking in salt, so you may wish to add some extra. I didn't have jalapenos, s...
5/24/2014
What a surprise! Delicious! I admit I was hesitant looking at all these green vegetables chopped up thinking there was no way my family was going to like this. My husband was skeptical, too. Als...
3/12/2014
We have been snow and cold bound in the Northeast this winter. Yesterday was the first warm day of the winter. We spend the entire day outside and then came home and made this AMAZING pasta di...
3/12/2014
I give it a 4 only because I make a few alterations, so cannot comment on the original recipe. Changes: I use my homemade pesto instead of the garlic-olive oil-basil ingredients; the pesto provi...
3/12/2014
I just made this recipe the other night and it was so delicious!! My teenagers even ate it!! Perfect dinner for a cold evening. What's even better, it's full of healthy vegetables so I didn't...
3/10/2014
I wasn't a huge fan of this recipe. I wish there would have been more sauce to the dish. Also, I thought there was way too much greens. Maybe more colors to the dish.
3/31/2014
Use less chicken stock. Perhaps 2 cups so result will be less soupy. I used 2 garlic cloves as recommended - and I love garlic - but the cloves were large and strong in flavor and so they over...