Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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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:
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.
Pasta Primavera: Farfalle with spring vegetables, Italian-American recipe - Gianni's North Beach
Pasta primavera is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City--it's a real Italian-American classic.
Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers' market beauties. But the nice thing about pasta primavera is that it's versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever's fresh and delicious in your market and you can't go wrong.
I've lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite. I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I'll give you that, but come on, a little ain't gonna kill ya.
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