Pasta Primavera

The sun is shining and the air is warm, the daffodils and crocus' are all in bloom with the tulips not far behind.  It looks like spring outside, but how about at your table?  I love making this Pasta Primavera recipe because it LOOKS like spring!

Here's the ingredients:
8 ounces fettuccini (or any other pasta)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup shelled green peas (or frozen will work!)
1 lemon, zested and juiced
1/4 cup chopped fresh basil leaves
1/2 cup Parmesan cheese, grated
Salt and freshly ground black pepper

Toasted pine nuts for garnish (optional)

Bring a pot of salted water to a boil and cook the pasta according to the package directions.  While the pasta is cooking prepare the sauce.

In a large saucepan, heat the olive oil over medium-low heat.  Add the onion and cook for 2-3 minutes until the onion is soft but not browned.  Add the garlic, cook for 30 seconds, being careful not to brown.  Add the stock, cream, lemon zest and turn the heat up to high.  When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes.  Turn off heat.

Drain the pasta (do not rinse) and add it back to the pot.  Pour in the sauce and mix to coat the pasta.  Add the lemon juice, basil, Parmesan, salt and pepper.  Toss again and serve immediately.

Garnish with toasted pine nuts.

There you go!  Springtime in a bowl!  Of course you can substitute many spring and summer veggies to your liking.

Eat Well!