dinner · Best in spring
Spring Pasta Primavera
Pasta tossed with the first spring vegetables — peas, asparagus, spring onions, and tender greens — in a light, bright sauce of olive oil, lemon, and parmesan. The best dinner to make the week the garden first wakes up.
Ingredients
🌱 From Your Homestead
- asparagus (1 bunch)
- fresh peas or snap peas (1 cup)
- spring onions or chives
- fresh parsley and mint
- garlic
🛒 From the Store
- pasta (12 oz, any shape)
- parmesan (1/2 cup grated)
- lemon (1)
- olive oil
- red pepper flakes
- salt
- pepper
How to Make It
- Gather your ingredients: asparagus (1 bunch), fresh peas or snap peas (1 cup), spring onions or chives, fresh parsley and mint, garlic, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: asparagus (1 bunch), fresh peas or snap peas (1 cup), spring onions or chives.
- Reserve a full cup of pasta cooking water before draining — more than you think you need. The starch in that water is the sauce binder. Add it a splash at a time as you toss everything together.
- Cook for approximately 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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