Farfalle Primavera
Bow-tie pasta tossed with a bright medley of spring vegetables, lightly sauteed in butter and olive oil, loosened with a splash of cream, and finished with parmigiano reggiano. Fresh, colorful, and ready in about half an hour.
by
🥬Vegetarian
Prep
Cook
Total
4 portions
Farfalle Primavera is a light, vegetable-forward pasta that celebrates the produce of spring. Bow-tie pasta is tossed with peas, asparagus, zucchini, carrot, and cherry tomatoes that have been quickly sauteed in butter and olive oil to keep them tender-crisp and vivid. A small splash of cream binds everything into a silky coat without weighing it down, and a generous handful of grated parmigiano reggiano adds savory depth. While the spring-vegetable idea is thoroughly Italian, the dish known as Pasta Primavera is widely documented as Italian-American in origin, popularized in 1970s New York at the restaurant Le Cirque. The result is a vegetarian plate that feels both rustic and elegant, equally suited to a weeknight dinner or a relaxed lunch with friends. Use the freshest seasonal vegetables you can find, and do not overcook them, the goal is color and bite.
Ingredients
320 g farfalle
200 g asparagus woody ends trimmed, cut into 2 cm pieces
150 g peas fresh or frozen and thawed
1 piece zucchini sliced into thin half-moons
1 piece carrot peeled and cut into thin batons or small dice
150 g cherry tomatoes halved
2 clove garlic finely minced
30 g butter
2 tbsp extra-virgin olive oil
60 ml cream a small splash to loosen the sauce (optional)
50 g parmigiano reggiano finely grated, plus more for serving
0 salt to taste, for the pasta water and the pan
0 black pepper freshly ground, to taste
