[Recipes
Pasta Primavera
Pasta Primavera was first thrust onto the dining scene in New York in the 1970's; now it is nearly ubiquitous. At Ava, Chef Michael Campagna fills the dish with fun twists such as fava beans and mint.
| Serves: | 4 | Vegetarian: | Yes |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | Italian |
| Difficulty: | Easy | Meal Type: | Dinner |
| Main Ingredient: | pasta | Dish Type: | Main Course |
| Main Cooking Method: | Sauté | Season/Occasion: | Spring |
Recipe
Ingredients
- 1 lb. pasta, preferably tagliatelle or fettucine
- 1/4 C. extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, thinly sliced
- 16 asparagus spears, cut into 1-inch pieces
- 1 C. fava beans, shelled
- 1 C. English peas (or substitute frozen peas)
- 1 C. red onion, julienned
- 4 Tbsp. butter
- (to taste) salt and pepper
- 2 Tbsp. mint, julienned
- 1/2 C. Pecorino Romano cheese, shredded
Directions
Bring a large pot of salted water to a boil. Add pasta to water and cook for approximately 8 minutes, or until al dente. Drain, reserving 2 cups cooking liquid.
While pasta is cooking, heat olive oil in a sauté pan; when hot, add garlic and cook until fragrant. Add asparagus, fava beans, peas, and onion, and cook for one minute. Add butter and season with salt and pepper. Add two cups cooking liquid from pasta and reduce by ½ to thicken sauce. When sauce is desired consistency, add pasta to sauce and toss with Pecorino Romano cheese and mint. Taste for seasoning, add salt or pepper if needed, and transfer pasta to warmed plates. Drizzle extra virgin olive oil over pasta and serve.