Pasta Primavera with Peas, Asparagus and Kale
Pasta Primavera with Peas, Asparagus, and Kale is the perfect spring-inspired dish, combining fresh vegetables with tender pasta in a light, flavorful sauce. It’s a delightful, vibrant meal that brings out the best of seasonal ingredients.
With just a few simple steps, this recipe creates a beautifully balanced plate, offering a mix of crunch from the peas and asparagus, and a tender, hearty texture from the kale. The addition of chives, lemon, and tarragon adds a fresh, herbal brightness.
Finished with a sprinkle of pecorino romano or parmesan, this dish is not only colorful but also incredibly satisfying. It’s ideal for a light weeknight dinner or as a side dish for a special meal.
Pasta Primavera with Peas, Asparagus, and Kale – Ingredients
Penne pasta provides the perfect base, its firm texture offering a satisfying bite that holds the vibrant vegetable mix.
Sweet snap peas bring a crisp, refreshing crunch, complementing the tender asparagus, whose subtle earthy flavor pairs beautifully with the richness of Tuscan kale.
A smooth, aromatic olive oil serves as the sauce’s foundation, while fresh chives, lemon zest, and juice add a burst of herbal brightness and citrus tang. The tarragon introduces an herbal depth, and the finishing touch of pecorino romano or parmesan offers a savory, umami-rich garnish.
Recipe Tips
- Use Seasonal Vegetables: To elevate the freshness of this dish, opt for seasonal vegetables like tender asparagus and sweet snap peas, which add natural sweetness and a vibrant pop of color. Choosing vegetables at their peak will ensure your Pasta Primavera tastes even better.
- Adjust the Sauce Consistency: If the chive puree is too thick, simply add more reserved cooking water to achieve the desired consistency. The starchy pasta water helps the sauce coat the pasta and vegetables more smoothly.
- Make Ahead Option: For a quicker meal on busy days, you can prep the vegetables and chive puree ahead of time. Store them separately in the fridge and assemble the dish when you’re ready to serve. This can save you time without compromising on flavor.
What to Serve with Pasta Primavera
- Garlic Bread: Serve your Pasta Primavera with a warm, crispy loaf of garlic bread to balance the fresh, herby flavors of the dish. The butter and garlic create a rich, indulgent pairing that complements the lighter pasta and vegetables.
- Grilled Chicken or Shrimp: For added protein, pair the dish with grilled chicken or shrimp. The charred, smoky flavor from the grill complements the fresh spring vegetables in the pasta, making it a well-rounded meal for lunch or dinner.
- Mixed Green Salad: A simple mixed green salad dressed with olive oil and balsamic vinegar offers a light, refreshing contrast to the rich pasta. The acidity of the dressing will help cut through the creamy texture of the dish while adding extra freshness.
FAQ
- Can I use a different type of pasta? Yes! While penne is the ideal choice for this recipe, you can substitute it with other short pasta shapes like fusilli or farfalle. Just ensure the pasta is sturdy enough to hold the sauce and vegetables.
- Is it possible to make this dish vegan? Absolutely! Simply omit the pecorino or parmesan cheese and substitute the olive oil with a plant-based alternative. This will make the dish vegan without sacrificing flavor.
- Can I use frozen vegetables instead of fresh? While fresh vegetables are preferred for their texture and flavor, frozen vegetables can be used in a pinch. Just make sure to thaw them properly and reduce the cooking time slightly to prevent them from becoming mushy.
- How can I make the dish spicier? To add a spicy kick, you can include red pepper flakes or a dash of hot sauce to the chive puree. Adjust the amount according to your heat preference to give the dish a nice, flavorful heat.
Pasta Primavera with Peas, Asparagus and Kale
Ingredients
- 8 ounces penne pasta
- 8 ounces snap peas trimmed and halved
- 1 bunch thin asparagus trimmed and cut into 1 1/2-inch segments
- 1 small bunch kale preferably Tuscan kale, stems removed and leaves roughly chopped
- 1/3 cup extra-virgin olive oil plus extra for drizzling
- 1 large bunch fresh chives finely chopped
- Zest of 1 lemon and 1 tablespoon lemon juice
- Freshly ground black pepper
- 1 tablespoon fresh tarragon chopped
- 1/4 cup coarsely grated Pecorino Romano or Parmesan cheese
- Kosher salt
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne and cook according to the package instructions. Three minutes before the pasta is done, introduce the snap peas, asparagus, and kale into the pot, stirring occasionally. Reserve 1/2 cup of the cooking water before draining the pasta and vegetables.
- In a blender, combine the olive oil, lemon zest, lemon juice, 1 teaspoon of salt, freshly ground pepper, and all but 2 tablespoons of the chopped chives. Add 3 tablespoons of cold water and blend until smooth, scraping down the sides as necessary. Pour the mixture into a large bowl, then stir in the tarragon and drizzle with additional olive oil.
- Transfer the cooked pasta and vegetables into the chive puree, along with 1/4 cup of the reserved cooking water and half of the grated cheese. Season with salt and pepper to taste. Toss thoroughly, adding more cooking water to adjust the consistency if needed. Serve the dish topped with the remaining cheese and chives.
