What dish could better represent Spring than primavera, a combination of pasta and vegetables enhanced with a creamy sweet pea and pistachio pesto sauce.
Primavera is Italian for Spring. Generally, Pasta Primavera is served with fresh spring vegetables. However this pasta recipe fetches fresh spring flavor from the sauce as well. As sweet peas are transformed into a rich creamy pesto sauce.
Pea Pesto creates a healthy creamy Primavera sauce to serve with any type of pasta.
Whether you choose to use your favorite pasta shape, fettuccine noodles or egg noodles, incorporating vegetables helps to keep this pasta dish light and healthy. The addition of asparagus spears and carrot curls is a simple way to add sweet flavor and texture. And to help keep cooking simple, the vegetables cook in the same pot with the pasta!
Additionally, this pasta recipe uses spring vegetables to create a flavorful yet untraditional primavera pesto sauce. Here you will find that peas bring sweet creamy texture to this sauce. And they do so without the use of cream or butter. Pistachios are added to the pesto for their sweet nutty flavor. For extra character and texture, the finished dish is garnished with crispy bacon bits. Or for a vegetarian option, the dish may be garnished with Toasted Breadcrumb Gremolata or a nice shower of Parmesan cheese.
Primavera Pesto uses fresh Spring peas.
Not only is this one of the easiest pesto recipes you will ever make but it is one of the healthiest as well. While most pesto recipes require a lot of olive oil to create a creamy texture, this pesto sauce develops a creamy finish produced by pureeing peas. And what could be more effortless than blending pistachio and peas in a food processor. There is no need to wash and dry leafy greens like basil or parsley and no need to peel garlic.
Primavera (Spring) brings bright fresh vegetables to pasta.
As Spring is upon us, so is the arrival of fresh seasonal vegetables. While fresh vegetables and pasta are the mainstay of this recipe, the sauce is also created by using peas. This pasta recipe truly represents the essence of la primavera.
While carrots are available all year, the new season brings an abundance of delicious sweet carrots. And with the arrival of Spring, comes fresh asparagus spears and pods of sweet peas. However, I find that using frozen sweet peas are much easier to use. But if you have peas growing in the garden, by all means use them.
Although spring is in the name, this dish may be prepared all year round, as it uses frozen peas. Sometimes it’s difficult to find fresh asparagus in the winter. If so, try substituting with broccoli or snap peas.
The Asparagus
When choosing asparagus spears, look for smaller younger spears. For the most part, young asparagus spears are tender and sweet. Additionally, young spears will cook much quicker. Look for asparagus spears that are thin of stature.
In order to remove the woody stalks, gently hold the tip end just below the flowery head between your right thumb and index finger. In the same manner, hold the cut end of the spear between your left thumb and index finger. Gently bend the asparagus and let it snap off. The spear will naturally snap away from the woody stem at its’ most tender point.
Rinse the spears under cold running water while gently rubbing the tips. This step will help to remove any sandy residue. In addition to rinsing, I like to soak the cleaned spears in a bowl of cool water until cooking time. When ready to cook, pour off the soaking water and let drain.
The Carrots
When shopping for carrots, look for large thick carrots. While thinner carrots will work, big carrots produce nice long shaved curls that cook evenly. As for big carrots I’m referring to carrots that have a diameter of half dollar, or larger. Do not try to create carrot shavings with baby carrots, you will likely lose a finger. Once again, if large carrots are unavailable, use normal sized carrots .
To create the carrot curls, begin by peeling away the outher layer of the carrot. Continue peeling the carrot exposing bright clean flesh. Trim away the root and the top. Firmly grasp the root end of the carrot in one hand. With a vegetable peeler in the opposite hand, make the first curls by starting in the center of the carrot and peeling towards the top, away from you. Make at least two more curls in the same manner. After making three to four curls, turn the carrot 1/4 of a turn in one direction to expose unshaved carrot. Repeat making curls as outlined above. Continue around the carrot until the top half of the carrot beings to look square. Now you can continue to make curls by continuing to shave from the squared off sides.
When the carrot becomes to thin to shave any further, turn the carrot in your hand and hold the shaved end. Now the shave the root end of the carrot in the same manner as the top half.
Bacon or Gremolata
To create a blast of salty, savory flavor garnish the dish with bacon bits. However there are other options. Perhaps you would like to add a zesty flavorful finish by garnishing with Toasted Breadcrumb Gremolata. Both options are delicious. Or perhaps you’d prefer with a light dusting of Parmesan cheese.
A 1 1/2 Cups Serving with bacon crumbles is 12 WW Smart Points or 313 calories served with bacon crumbles.
While a 1 1/2 Cup Serving without bacon crumbles is 11 WW Smart Points or 261 calories.
Buon Appetito!
