Pasta Primavera
Italian American
Ingredients
- 46 oz. Vegetable, green vegetables available in spring
- 4 Tbsp. Unsalted Butter
- 2 Tbsp. Extra-Virgin Olive Oil, plus more for serving
- 2 clove Garlic, peeled, gently crushed
- 3 oz. Pignoli
- 1 lb. Pasta, fresh, typically long
- 6 oz. Crème Fraîche
- 5 g Lemon Zest
- 1 tsp. Lemon Juice
- .5 oz. Basil, minced
- .5 oz. Parsley, minced
- 1 oz. Parmesan, to taste
- 1 Tbsp. Salt, as needed
- 1/8 tsp. Ground Black Pepper, to taste
Instructions
Instructions
Prepare Vegetables
1.Prepare vegetables as appropriate for blanching. Vegetables should be bite-sized.
Blanch Vegetables
2.Blanch vegetables and set aside.
Toast Nuts and Infuse Butter
3.Slowly heat the butter, oil, garlic, and nuts until gently sizzling. Cook, swirling constantly, until nuts just begin to brown and garlic is very aromatic. Do not let butter brown. Remover garlic cloves, toss in reserved vegetables, and set aside off of heat.
Cook Pasta
4.Boil pasta in salted water until nearly al dente and drain, reserving 1 cup cooking liquid.
Transfer pasta to pan with vegetables. Add cream, zest, juice, and herbs. Set over high heat and cook, stirring and tossing constantly and adding reserved pasta water to adjust consistency, until liquid reduces to a creamy sauce.
Finish
6.Remove from heat and stir in cheese. Season with salt and pepper. Drizzle with olive oil, top with additional black pepper and cheese, and serve immediately.