Recipe Index

Ingredients

• 10 oz linguine (fettucine, or other long and flat pasta)
• 5oz white mushrooms ( sliced 1/6" thick (~8 pieces)
• 1/2 large zucchini ( cut into 0.2" rounds (4 oz piece)
• 1 bunch broccolini
• 1 1/2 cup snow peas (~10 pieces, 2.5oz)
• 1 bunch green asparagus (~8 to 10)
• 1 cup green peas ( defrosted)
• 10 cherry tomatoes ( cut in half)
• 2 garlic cloves ( finely minced)
• 5 tbsp unsalted butter
• 1 cup thickened / heavy cream
• 1/2 cup Parmigiano reggiano (finely grated, sub regular parmesan)
• 3 tbsp extra virgin olive oil
• 1/3 cup pasta cooking water ( scoop out just before draining )
• 1 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves ( finely sliced )
• 2 tbsp pinenuts ( toasted )

Method

1. Cut the broccolini florets in half lengthwise and slice its stems diagonally into 1 in lengths, ready with the other vegetables.
2. Destring the snow peas and slice them diagonally about ½ in wide, then snap the woody bases off the asparagus, keep the tips whole and slice the stems diagonally.
3. Melt the unsalted butter with the heavy cream and finely grated Parmigiano reggiano, stirring until the cheese melts into the sauce, then take it off the heat.
4. Cook the linguine in boiling salted water for one minute less than its packet time, scooping out pasta cooking water before you drain it.
5. Sear the sliced white mushrooms in half the extra virgin olive oil over high heat for 4 minutes until golden and move them to a plate.
6. Cook the broccolini, snow peas and asparagus in the remaining olive oil for 2 minutes, then add the zucchini rounds, halved cherry tomatoes, defrosted green peas, minced garlic, salt and black pepper for 3 minutes more.
7. Return the mushrooms to the vegetables, take the skillet off the heat and combine everything in the pasta pot.
8. Toss the linguine with the vegetables, the cream sauce and a third of a cup of its cooking water over medium heat for 1 to 2 minutes until the sauce clings instead of pooling.
9. Toss the finely sliced basil leaves through the pasta primavera, divide it among four bowls and sprinkle each bowl with the toasted pine nuts.

Prep: 15 min · Cook: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data