Pasta Primavera: Bow tie pasta with early spring vegetables

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Pasta Primavera
Pasta primavera is spring on a plate.

I love this time of year when the first of the early spring vegetables start to hit the market. 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.

This dish 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. 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.

I made farfalle alla primavera a few years ago at my cooking demonstration and tasting at The Villages in San Jose. I was cooking for 50 Italian-Americans and wannabes and I needed a boat-load of vegetables, so while setting up for the show I enlisted a dozen of my students to shell the peas and fava beans and cut the asparagus. When all the work was done, one of my prep helpers said “Next time use frozen!” Well, of course you can, but it won’t be as good as using fresh from the farmer’s market–the extra work means extra flavor and who don’t want that?

The full flavor of the spring vegetables rule this simple, uncluttered pasta dish that is ready in the time it takes to cook the pasta.  After you shell the peas and fava that is. Just make sure none of your helpers throw them pea pods at ya.

And if you like this, also try my recipe for spring asparagus frittata. It’s another great way to get spring on a plate.

Buon appetito!

Pasta Primavera: Bow Tie Pasta with Early Spring Vegetables
 
Bow tie pasta with fresh spring peas, lava beans and asparagus in a light cream sauce.
Author:
Recipe type: pasta
Cuisine: Italian
Ingredients
  • 1 cup fava beans
  • 1 pound or 500 grams Farfalle dried pasta
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 2 spring onions, cut in 1-inch slices
  • 8 thin asparagus spears, cut on a bias in 2-inch pieces
  • 1 cup shelled fresh peas
  • 10 ripe cherry tomatoes, cut in half
  • ¼ cup heavy cream
  • 5 basil leaves, ripped by hand
  • ¼ cup grated ricotta salata or grated parmigiano
  • sea salt, freshly ground black pepper and finishing olive oil to taste
Instructions
  1. Remove the fava beans from the pod and blanch them in the hot pasta water for a minute or two. Take the fava beans out of the water and when cool remove the wrinkled skin from the fava.
  2. Bring a large pot of well salted water to a boil over high heat.
  3. Add the farfalle to the boiling water and cook until just al dente.
  4. In the meantime, put a large saute pan over medium-high and add 2 tablespoons of the extra virgin olive oil and add the garlic.
  5. When the garlic starts to give off its aroma add the spring onion.
  6. When the onion is translucent, add the asparagus and fava beans sprinkle with sea salt and sauté for a minute or two until the asparagus takes on a deeper green color.
  7. Add a cup of the pasta water to the sauté pan and cover the pan. Cover the pan and cook for 2 minutes or until the asparagus and fava are tender.
  8. Add the peas and cherry tomatoes, another cup of pasta water and cook until the peas and tomatoes are wrinkled, for a minute or two more.
  9. Add the remaining 2 tablespoons of olive oil and the cream and mix well. Cook to reduce and thicken the sauce.
  10. Drain the farfalle when just al dente and put them in the pan. Stir the farfalle well with the primavera sauce. (Add more pasta water if the sauce is too dense.)
  11. Stir in the basil.
  12. Off the heat add a sprinkle of freshly ground black pepper and the grated cheese.
  13. Drizzle the farfalle with your finishing extra virgin olive oil and serve immediately.

 

Spring Asparagus Frittata

Spring Asparagus Frittata

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Spring Asparagus Frittata
Pencil-thin asparagus is just barely held together by egg in this spring frittata.

I made this asparagus frittata last spring while in Rome. Allesandro, my friend and produce vendor in Campo de Fiori, the huge open air produce market in the historical center of Rome, showed me wild asparagus he had foraged the night before. It took him all night to collect 2 kilos.

That’s Allesandro in video episode showing me those skinny wild asparagus that quickly went into a frittata for my mates back in our apartment near Piazza di Spagna.

I found some really thin asparagus at the farmers market. They reminded me of the frittata I made in Rome and I had to make it here in San Francisco.

I roasted the asparagus with olive oil and sea salt to intensify its bright flavor. This is a thinner frittata than I usually make because I want the egg mixture to just hold the asparagus together and let the concentrated springtime flavor shine.

Watch me make a sausage and potato frittata and see another asparagus frittata recipe where I don’t roast the asparagus but cook it in the same pan that I use to cook the frittata.

Serve frittata as a part of your antipasti or as a light lunch or dinner with a salad and a hunk of crusty bread. When I’m not in the mood to cook frittata is my go to recipe. It’s ready to eat in less than 30 minutes. Buon appetito!

Asparagus Fritatta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 8-10 asparagus spears
  • 3 tablespoons extra virgin olive oil
  • 6 eggs
  • 2 tablespoons chopped Italian flat parsley
  • ¼ cup grated pecorino, parmigiana or grana padano
  • Sea salt
  • Freshly ground black pepper
Instructions
  1. Heat the oven to 375 degrees.
  2. Put the asparagus on a cooking sheet and drizzle with 1 tablespoon of olive oil and a sprinkle of sea salt. Toss the asparagus to cover them all with the oil.
  3. Roast in the oven until the asparagus begins to brown, about 8 minutes. Turn them at least once.
  4. Take the asparagus out of the oven and when cool cut them on the diagonal in 2-inch pieces. Set the asparagus aside.
  5. Add the eggs to a large bowl and beat them well.
  6. Add the asparagus, parsley, grated cheese, ½ teaspoon sea salt and ¼ teaspoon black pepper and mix all the ingredients well.
  7. Put a 9-inch cast-iron or saute pan over medium-high heat and add 2 tablespoons of olive oil. Swirl the olive oil so it coats the sides of the pan well to avoid the sides of the frittata from sticking.
  8. When the oil starts to ripple the add the egg mixture to the pan. Reduce the heat to medium-low.
  9. As the frittata begins to set stir the bottom of the frittata with a fork. With a spatula lightly pull the edge of frittata away from the side of the pan. Genly slide the spatula under the frittata. Be sure the frittata is loose and moves easily when you shake the pan.
  10. Place a plate over the pan and flip the pan so the frittata ends up on the plate.
  11. Slide the frittata back in the pan.
  12. Finish cooking the frittata until it is solid.
  13. (If you don’t want the flip the frittata, finish cooking it in a 375 degree oven until the top sets and browns.)
  14. Slide the frittata onto a serving plate and serve immediately or at room temperature.