Search

RSS Feed Facebook Flickr Twitter

Pasta Primavera

Home » Recipes » Pasta Primavera

Pasta Primavera

This “primavera” recipe is different than most in that its base is a ramp sofrito. Ramps are wild leeks that come out in the spring. Feel free to add other vegetables as you see fit, but keep it seasonal. It also differs in that it is thickened with egg yolks, mimicking the “Carbonara” syle, as opposed to cream and butter.

1 lb. linguine
1 clove garlic, peeled and crushed
4 ramps, rinsed and outer membrane removed, roughly chopped
3 carrots, julienned
1 handful green beans, topped and tailed, and trimmed and halved if big
1 handful asparagus, trimmed, sliced and halved if big
3 portabello mushrooms, rinsed and sliced
2 egg yolks, beaten
Pecorino Romano or freshly grated Parmesan cheese

Bring a large pot of heavily salted water to boil. While it comes to a boil, clean and chop your carrots, green beans, and asparagus.

Make a sofrito paste by blending the cleaned ramps and garlic in a mini blender with some olive oil and salt.

Blanch the green beans, asparagus, and carrots in the pot of water. Start with the green beans, giving them a few minutes before you add the asparagus. Add the carrots after another 2 minutes. Use tongs to remove the vegetables from the pot and rinse in cold water.

Heat up 1 tablespoon or so of olive oil in a large sauté pan and add the ramp sofrito. Let it sweat and cook slowly, so as not to burn. After a few minutes, add the mushrooms. If the pan gets too dry, add a few drops of water or dry white wine.

When the mushrooms have cooked through, add the beans, asparagus, and carrots. Stir together in the pan and turn down the heat to very low.
Cook the pasta in the same pot that you cooked the vegetables according to the instructions on the package. Reserve up to 1 cup of cooking liquid before you drain the pasta.

Drain the pasta and immediately return to the pot with some of the liquid. Quickly add the egg yolks and stir to coat well. Toss in the vegetables and cheese and toss again, so that everything is fully mixed.

Serves 4.

Possible additions: morel mushrooms, fresh peas, herbs such as dill, parsley, and mint.

May 12, 2009

Comments

That's a wonderful new way to make Pasta Primavera! I love the idea of wild leeks & mint is such a nice touch! This is such a wonderful recipe!

Great recipe! Love the addition of the Leeks...mmm. I am so making this one!

Thanks for sharing this with us. I found it informative and interesting. Looking forward for more updates.http://www.criticallife.com

First of all, congratulations on your writing achievements. Thank you for the articulate way you shared this information. http://esepatuonline.com/

First of all, congratulations on your writing achievements. Thank you for the articulate way you shared this information. http://esepatuonline.com/

Great post. I used to be checking constantly this weblog and I'm
inspired! Extremely useful information specially the last phase :) I deal
with such information a lot. I used to be looking for this particular info for a very long time.
Thank you and best of luck.

I do not know whether it's just me or if everybody else encountering problems with
your site. It appears as if some of the text on your content are running off the screen. Can somebody
else please provide feedback and let me know if this is happening to them as well?
This may be a issue with my web browser because I've had this happen before.
Thank you

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

More information about formatting options