Pasta Primavera

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Primavera means ‘spring’ in Italian. Although, that’s about as Italian as this dish gets. Apparently, Pasta Primavera actually originates from 1970’s  New York, and is a greater part of American cuisine than it is of Italian. This is my take on the fresh, spring, green  vegetable dish. In this recipe I use pesto, peas and spinach.. but if you really want to elevate the dish top the pasta with a few sprigs of asparagus. This is the perfect quick pasta dish, ideal for days when you want something homemade and delicious but without all the fuss!

  • Pasta of your choice (I personally like linguini for this dish)
  • Olive oil
  • 1 clove of garlic
  • 1 small white onion
  • 2 tablespoons of pesto
  • 2 large handfuls of spinach
  • Peas
  • Pine nuts (optional)
  • Asparagus (optional)
  1. In a saucepan cook the pasta (to al dente) as per instructions
  2. Heat a glug of olive oil in a very large frying pan
  3. Finely chop the garlic, dice the onion and add to the pan. Cook for a few minutes
  4. Whilst the pasta and the onions and garlic are cooking in a small saucepan lightly toast a handful of pine nuts
  5. Add the peas and asparagus to the onion and garlic and cook until just soft
  6. Add the spinach and allow to cook for a minute
  7. By now the pasta should be cooked, drain and transfer to the large suacepan
  8. Mix in the pesto, and keeping on the heat stir the pasta for about a minute
  9. Take the pasta off the heat and serve
  10. Top the pasta with the pine nuts and a little Parmesan (or vegetarian equivalent)

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