Makes 4 Large Servings Pasta Primavera
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 bunch basil
- 1/2 cup olive oil plus 2 tbsps
- 3 cups chicken or vegetable broth
- 2 cloves garlic
- 1 bunch green onions, chopped
- 1 large leek (dark green parts trimmed off and discarded), chopped, washed thoroughly
- 2 green zucchini, diced
- 1 cup freshly shucked peas
- 1 bunch asparagus, stalks diced, tips left whole
- 1/2 cup Parmesan cheese, or as needed
- salt and fresh ground black pepper to taste
- 1 pound fettuccine, or other pasta
Preparation:
Bring a large pot of salted water to a boil. Holding the basil by the stems, carefully dip the leaves in the boiling water for just a few seconds, and immediately immerse in ice water (this will keep the basil green in the recipe). Drain and pick the basil leaves from the stems; add to a blender with 1/2 cup olive oil, 1 cup chicken stock, and the garlic. Blend until smooth and reserve. Reserve the boiling water to cook the pasta later.In a large saucepan, sweat the green onions and leeks in 2 tbsp olive oil over medium heat for about 10 minutes, or until tender. Add a large pinch of salt and pepper, along with the peas, zucchini, asparagus, and 2 cups broth. Turn the heat up to high and braise the vegetables, stirring occasionally, for about 6-7 minutes, until tender. Turn off heat. Taste for seasoning and adjust.
Boil the pasta according to directions, and drain well. Transfer into a large pasta or mixing bowl. Pour over the vegetables and the basil mixture. Toss to coat the pasta. Add the cheese, toss again, cover with foil and let sit for 3-5 minutes to allow the pasta to absorb the flavors.
Toss and serve hot with more cheese if desired.
