About this recipe:This delicious pasta primavera is easy to make and tastes like a cool, sunny spring day. Use spaghetti or fettuccine and toss with an array of fresh spring vegetables.
1 bunch fresh basil
700ml chicken stock, divided
120ml olive oil
2 cloves garlic
450g fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 courgettes, diced
180g chopped sugar snap peas
70g garden peas
1 bunch asparagus, stalks diced, tips left whole
40g grated Parmesan cheese, or as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Fill a large saucepan with lightly salted water and bring to the boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
Blend basil leaves, 350ml chicken stock, 120ml olive oil, and garlic together in a food processor until smooth.
Stir fettuccine into the same pot of boiling water, bring back to the boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
Increase heat to medium-high. Stir in remaining chicken stock, courgette, sugar snap peas, and garden peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
Pour basil-garlic mixture into courgette mixture and cook and stir until heated through, about 1 minute. Remove from heat.
Place pasta in a large bowl; pour courgette mixture over pasta and pour remaining basil-garlic mixture over the courgette mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminium foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.