Spring Has Sprung Lemony Pasta Primavera Recipe

Spring Has Sprung Lemony Pasta Primavera Recipe

chefyoyo.com

Welcome spring with this vibrant Pasta Primavera Fresh veggies lemony sauce make this veggie pasta a weeknight winner A taste of Le Cirque made easy

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  • Kitchen scale
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Ingredients

  • 1 pound (450g) dried pasta (penne, fusilli, or farfalle recommended)
  • 4 quarts (4 liters) water
  • 2 tablespoons (30ml) kosher salt, plus more to taste
  • 1 tablespoon (15ml) olive oil
  • 1 medium shallot, finely chopped
  • 1 cup (100g) asparagus, cut into 1-inch pieces
  • 1 cup (100g) fresh peas (or frozen, thawed)
  • 1 cup (100g) broccoli florets, cut into bite-sized pieces
  • 1/2 cup (50g) sugar snap peas, halved
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (25g) sliced radishes
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
  • 1/4 cup (60ml) vegetable broth or chicken broth
  • Zest and juice of 1 lemon
  • 1/4 cup (15g) freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons (10g) chopped fresh parsley
  • Salt
  • freshly ground black pepper

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