"Pasta primavera" refers to any dish with pasta and vegetables, but don't make just any pasta primavera. This gorgeous, 15-minute version incorporates fresh peas, aspargus, and grape tomatoes requiring little prep. Top with fresh basil and proscuitto just before serving for a show-stopping meal with minimal effort.
1 (12-oz.) package refrigerated, fresh fettuccine
1 (8-oz.) package fresh shelled English peas
1 1/2 tablespoons extra-virgin olive oil
8 ounces thinly sliced asparagus
4 tablespoons unsalted butter
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1 pint grape tomatoes, halved
1/2 cup finely grated Parmesan cheese
1/3 cup thinly sliced fresh basil
2 ounces thinly sliced prosciutto
How to Make It
Bring a large pot of water to a boil over high heat. Add pasta and cook 2 minutes. Add peas and cook 3 minutes; drain.
Heat oil in a skillet over medium-high heat; add asparagus and sauté until bright green and tender, about 3 minutes. Add pasta mixture, butter, salt, and pepper; toss until butter melts. Add tomatoes; cook until slightly softened.
Serve pasta in shallow bowls. Top evenly with Parmesan, basil, and prosciutto.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.