Barb’s Pasta Primavera
This classic Italian dish is always made in spring, hence the name. Bursting with spring greens, this is a truly delicious way to ‘eat up your veggies’.
- 500g Farfalle pasta e.g. Barilla
- 12 green beans, cut into 2cm pieces
- 1 cup fresh broad beans (see Tip)
- 6-8 asparagus spears, cut into 2cm pieces
- 200g sugar snap peas
- 1/2 cup fresh peas
- 1 cup pouring cream
- 1/4 cup grated parmesan cheese
- Salt and freshly ground black pepper
- Cook pasta in lightly salted boiling water until al dente and drain well. Return to pan, cover and keep hot.
- Meanwhile in a separate pan, cook vegetables in boiling water until tender crisp and drain well.
- Place cream in a pan and bring to the boil. Stir in parmesan, add hot vegetables and immediately pour onto hot pasta. Season with salt and freshly ground black pepper, toss gently and serve immediately.
- Traditionally made with spaghetti, I’ve opted for Farfalle, those cheeky little bow ties.
- If desired broad beans can be double-peeled.
Recipe provided by Founding Member of the Australian Food Media Club Barb Lowery and Albury Wodonga News Weekly.