Tasty pasta primavera

    45 min

    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 person made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. 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.
    2. Blend basil leaves, 350ml chicken stock, 120ml olive oil, and garlic together in a food processor until smooth.
    3. 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.
    4. 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.
    5. 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.
    6. Pour basil-garlic mixture into courgette mixture and cook and stir until heated through, about 1 minute. Remove from heat.
    7. 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.

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    Reviews in English (99)


    This recipe is FANTASTIC for so many reasons. I've been making this for about 3 years in every season because I can, because it's so healthy, and because my family and friends all love it. I added the friends part because my kids take the leftovers to school in a thermos and their friends fight to share it with them. Funny, my family wouldn't enjoy half of the vegetables on their own but somehow love it in this combined dish. Do chop ALL the vegetables and have them in prep dishes as well as having all the other ingredients readily available before starting the cooking process. It helps tremendously in the timing, speed, and enjoyment of making this dish. No need to flood the reviews section with ideas to delete or add ingredients, just go green in whatever you have available and let the basil sauce blend it all for you. This is the second recipe (after no kneed bread) that got me hooked on the wonderful world of Chef John. Enjoy ...you have just stumbled on a goldmine.  -  12 Mar 2014  (Review from Allrecipes US | Canada)


    What's not to love about a pasta dish packed with healthy vegetables? I felt great serving this to my family.  -  30 Jan 2014  (Review from Allrecipes US | Canada)


    This recipe lends itself well to modifications. I reduced the olive oil to 1\3 cup to cut calories. I found it was lacking in salt, so you may wish to add some extra. I didn't have jalapenos, so I skipped that step. I added broccoli instead of snap peas because that's what I had on hand. To keep the zucchini from getting mushy, add it with the asparagus at the end. I found 3 cups of broth to be too much; if I make it again, I will reduce it to 2 cups.  -  18 Mar 2014  (Review from Allrecipes US | Canada)

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