How To make Bean Pasta Primavera
BEAN PEPPER SAUCE:
2 1/2 c White beans, cooked
1 1/4 c Vegetable stock
2 ea Roasted red bell peppers,
peeled & seeded 1 ts Tarragon
1 ts Thyme
1 ts Marjoram
1 pn Cayenne
1/2 ts Salt
Black pepper :
PASTA 1 lb Spinach spaghetti
2 lb Broccoli
1 lb Asparagus
3 lg Yellow peppers
3 ea Bunches spinach, torn
1/2 c Basil leaves, shredded
1 1/2 tb Poppy seeds
Salt & pepper, to taste 8 ea Oil packed sun dried
:
tomatoes, drained & slivered Combine 1 1/2 c beans, stock and roasted peppers in food proc. Blend until smooth and creamy. Fold in herbs, and season with cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling water according to package directions. Meanwhile, prepare veggies. Remove broccoli florets from stalks and cut into bite sized pieces. Peel broccoli stalks and cut diagonally into 1/4 inch thick slices. Cut asparagus stalks diagonally into slices about 1 inch long. Remove seeds from peppers and cut into long slivers. Steam broccoli, asparagus and peppers until tender crisp:
about 10 mins, and set aside. Steam spinach 3-4 mins. Cool, press out excess liquid and chop coarsley. Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy seeds, and remaining 1c white beans. Toss gently to mix. Season with salt and pepper and garnish with sun dried tomatoes.
How To make Bean Pasta Primavera's Videos
Plant-based Pesto Pasta Primavera
This oil-free pesto is the perfect addition to spring favorites asparagus and peas. The pairing of fresh basil and walnuts will make this your new favorite pasta dish.
For the pesto:
-2 cups fresh basil
-3 cloves garlic
-⅓ cup walnuts
-2 Tbsp nutritional yeast
-2 Tbsps plant milk
-Juice from one lemon
Other ingredients:
-Favorite pasta
-Fresh asparagus
-1 cup peas
Method:
1. To make the pest, add the basil, garlic, walnuts, nutritional yeast, plant milk, and lemon juice to a food processor. Blend until smooth, adding more plant milk as needed.
2. Cook your pasta as normal. Add in the asparagus and peas for the last 5 minutes of cooking.
3. Drain the pasta and veggies. Toss with fresh pesto.
Discover more plant-based recipes:
Black Bean Pasta Primavera
Here’s a recipe for a healthy meatless meal that packs a punch!
How to Make Pasta Primavera Better than Tasty
How to make pasta primavera. Pasta primavera is pasta made with vegetable of your choice. Pasta primavera recipe was invented in 1970 by restaurateur Sirio Maccioni and got famous in his restaurant Le Cirque. Pasta primavera is very easy to make and very delicious. For the vegetable for pasta primavera you can just use whatever you have in a fridge. Follow my step-by-step recipe how to make pasta primavera and enjoy.
Pasta primavera ingredients:
10 oz Linguine Pasta
2 garlic cloves
Small broccoli
1 zucchini
6 asparagus
4 mushrooms
8 oz cherry tomatoes
Fresh basil
½ cup Parmigiano-Reggiano
½ cup heavy cream
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Vegetable Pasta Primavera
This Pasta Primavera from Chef Billy Parisi is a perfect spring dish that puts a light and healthy spin on your typical pasta recipe.
Seasonal asparagus, leeks, carrots and peas add a fresh taste alongside ribbons of fettuccine and the bold flavor of parmesan cheese.
Vegetable Pasta Primavera
Serves 6
Ingredients
• 3 Tbsp. olive oil
• 2 leeks, thinly sliced
• 10-12 stalks of asparagus, cut into 1” slices
• 4 baby carrots, thinly shaved
• ½ cup peas
• 2 cups packed baby spinach
• 1 lb. cooked Heinen’s fettuccine pasta
• 1 ½ cups hot pasta cooking water
• 1 cup shredded parmesan cheese
• Salt and pepper, to taste
Instructions
1. Add the oil to a large frying pan over medium heat and cook the leeks for 2-4 minutes or until lightly browned.
2. Next, add in the asparagus and carrots and sauté for 1 to 2 minutes.
3. Place in the peas and spinach and cook for 1 to 2 minutes.
4. Mix in the cooked pasta, pasta water, cheese, salt and pepper until combined.
5. Serve and enjoy!
One Pot Pasta Primavera
This One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.
• 453 calories/8 freestyle points per serving! •
PRINT RECIPE:
Pasta Primavera
Cooked pasta tossed in a delicate sauce with chopped asparagus and peas. Serve topped with freshly grated parmesan for a pasta dish the whole family will love.
For the recipe and step-by-step photos visit