Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 People
Course: spring meals
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.