The ORIGINAL Pasta Primavera Recipe. AKA Most Worth It Pain In the butt EVER.
Pasta Primavera is one of the oldest and most respected Italian recipes. Right? WRONG!
Find out how this glorious pain in the ass was created (it's quite the story) and how the OG Pasta Primavera is made.
Spoiler alert: it is much different than what you think.
Here's the link to the recipe!
Could this be the healthiest pasta? Pasta Primavera Quick to make and delicious!
A simple and quick to make vegetarian pasta dish, that is healthy. This dish is healthy, as it is vegetable rich and contains less pasta, therefore less carbohydrate.
Pasta Primavera means Spring Pasta, usually relating to seasonal Spring vegetables. So the idea is to buy local seasonal fresh vegetables.
It is simple to make, as it’s cooked in one pan, aside from the pasta water, and the vegetables retain their firmness and freshness. Any leaked nutrients simply remain in the sauce. The best part is that it still feels like you are eating a huge pasta meal, but in reality, you’re consuming almost half a regular serve of pasta.
You can prepare everything by the time the pasta is cooked. So in 20 minutes, it’s ready! Enjoy my Penne Pasta primavera.
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Vegan Pasta Primavera Recipe
Love pasta but worry about the carbs? This Vegan Pasta Primavera is high in protein and fiber and low in refined carbs. Every spoonful is a balanced bite! No need to worry about eating too much carbs, I portioned all the ingredients so you can just enjoy your dish.
This delicious and satisfying recipe is just under 500 calories and has 22 grams of protein and almost half the fiber that you need in one day. It's protein-packed, high in fiber and lower in sodium.
I worked hard to develop this recipe to bump up the nutrition and the flavor while lowering sodium and saturated fat and boosting protein and fiber. Please use the exact ingredients and portions exactly so you are consuming what's listed in the nutritional analysis at the end of the video.
Vegan Pasta Primavera Recipe
Yield: Approximately 6 cups
Serving Size: 2 cups
Ingredients:
1/2 cup raw cashews
1 cup parsley leaves, packed and minced
1 1/2 cup asparagus, cut in 1 inch pieces
1 1/2 cup sugar snap peas, cut in half
1/2 cup purple onions, small dice
1 tablespoon, extra virgin olive oil
1 heaping cup of whole grain penne
1 cup pasta water
1/2 cup nutritional yeast
2 tablespoons fresh lemon juice
1/2 cup frozen edamame
Directions:
1. Soak raw cashews in 1 cup hot water, at least 2 hours
2. Prepare parsley - remove leaves, wash and dry, set aside
3. Cut asparagus separate stems from tops
4. De-string sugar snap peas and cut on a bias
5. Mince parsley
6. Dice onions
7. Soak frozen edamame in 1 cup hot water
8. Heat large pot to medium low, add extra virgin olive oil
9. Prepare salted pasta water in medium pot, cover and bring to boil
10. Sauté onions until translucent, 5 min
11. Sauté asparagus stems, stir occasionally, cook for 5-7 minutes
12. Add whole wheat penne to boiling salted water, set timer to 5 minutes
13. Once timer goes off, ladle 1 cup of pasta water into blender and add strained cashews, nutritional yeast and lemon juice, blend well
14. Strain the whole wheat penne (al dente 8 minutes cooking time)
15. Add asparagus tops, sugar snap peas and garlic, stir occasionally, cook for 5-7 min
16. Add cashew cream sauce, whole wheat penne and drained edamame, stir well
17. Add parsley, stir well, garnish with lemon slice and season with fresh cracked black pepper
Note: If the sauce looks too thick, add 2 tablespoons of pasta water or warm water at a time, until desired consistency.
Reference videos:
Herb Basics: How to Cut Soft Herbs | How to Chop Basil, Cilantro, Parsley
Herb Basics: Wash + Store Soft Herbs | How to Clean Basil, Cilantro and Parsley
How to Cut Onions 7 Ways | 3 Most Common Onions | Onion Health Benefits
Kitchen Tips - Garlic Puree
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MEDICAL DISCLAIMER:
Please check with your doctor about medication contraindications for consuming this food or beverage. This content is for educational purposes only and does not substitute professional medical advice.
Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan:
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.