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Pasta Primavera

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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


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!

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The recipe of Primavera pasta looks different from ordinary pasta. Usually grated Parmesan cheese is not added while the preparation of pasta. I like to prepare vegetable pasta but this Stacy Adams mens shoes  time I will try Pasta Primavera. 

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