Primavera means spring in Italian and this pasta celebrates the new vegetables of the season. They can include any vegetable available as long as it is fresh and flavoursome.
Prepare all the vegetables first.
Heat 2 tablespoons of olive oil in a pan and lightly fry garlic, onion, carrot and zucchini for 2-3 minutes until softened a little.
Add tomatoes and asparagus as well as 3-4 tablespoons of water. Add a couple of good pinches of salt and stir in blanched peas and broad beans.
The tomatoes should break down and form a little liquid.
If they don’t add a little more water. Meanwhile, cook the pasta.
By the time it is ready the sauce will be as well.
Check the sauce for salt and add more if needed as well as a couple of good turns of pepper.
Drain pasta and toss with sauce, remaining olive oil and grated parmesan.
Serves 4 as a first course.
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