Pasta Primavera - Spring Vegetable Pasta
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Easy Weeknight Pasta with Lemony Crème Fraîche | Weeknight Wonders
Hana Asbrink is back to share a wonderful weeknight-ready pasta dish: farfalle with smoked trout, tender asparagus, and lemony creme fraiche. Perfect for spring, this recipe comes together in no time and is filled with fresh, herby, tangy, and savory flavors. GET THE RECIPE ►►
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PREP TIME: 20 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4
INGREDIENTS
Kosher salt, to taste
4 ounces crème fraîche
1 medium lemon
Freshly ground black pepper, to taste
1 bunch (14 to 16 ounces) asparagus, woody ends trimmed
8 ounces farfalle
4 ounces (1 filet) smoked trout, skin and pin bones removed
1/2 cup roughly chopped dill (from about 5 stems), plus a few larger leaves for garnish
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#springpasta #easypastarecipe
Pasta Primavera Recipe
Today I would like to share with you my Pasta Primavera Recipe.
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Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network
Ina adds snow peas, sliced asparagus and crispy pancetta to this light but comforting pasta dish!
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Spring Green Spaghetti Carbonara
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings
Ingredients
Kosher salt and freshly ground black pepper
12 ounces spaghetti, such as De Cecco
1/2 pound snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
8 ounces small-diced pancetta
1/2 cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
1/4 cup minced fresh chives, plus extra for serving
Zest and juice of 1 lemon
Directions
Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
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Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network
Spring Pasta with Smoked Salmon
Skip the marinara and meatballs and make a pasta that takes full advantage of the flavors and colors spring has to offer.
Tossed with bright green asparagus and frozen peas and topped with smoked salmon, basil, crème fraiche and fresh lemon, it’s hard to believe this pasta could be more perfect, but it gets better!
Made entirely in one pot, this dish from Alissa DiSanto is designed for easy “pea”sy prep and cleanup, so you can spend less time in the kitchen and more time enjoying the post-winter sunshine!
Spring Pasta with Smoked Salmon
See More from Alissa DiSanto:
Serves 4
Ingredients
1 lb. Heinen’s artisan organic pasta of choice
Salt and pepper, to taste
1 bunch fresh asparagus, cut into 1 ½-inch pieces
1 10 oz. bag Heinen’s frozen peas
4 Tbsp. butter
Zest of 1 lemon
Juice of 1 lemon
1 cup crème fraiche, divided
6 oz. Verlasso smoked salmon, sliced or torn into ½-inch strips or ribbons
1 cup fresh basil leaves
Freshly grated parmesan cheese
Instructions
1. Bring a pot of salted water to a boil and add the pasta. Stir occasionally.
2. Two minutes before the end of the cook time on the package, add the asparagus. Cook for 1 minute. Add the frozen peas and cook for another 30-60 seconds.
3. Reserve ½ cup of pasta water, then drain the pasta, asparagus and peas.
4. Transfer the pasta and vegetables to a large bowl. Add the butter, lemon zest, lemon juice, half of the crème fraiche, salt and pepper. Toss until fully incorporated. If needed, use some of the reserved pasta water to thin out the sauce.
5. Divide the pasta among bowls. Top with the smoked salmon, basil, a dollop of the remaining crème fraiche, pepper and some freshly shaved parmesan cheese. If you want to make it family style, simply serve the pasta in a large bowl.
Proljetni špageti s brokulom i rajčicom - Spring pasta - Jednostavni Recepti
sastojci:
(za dvije osobe)
100 g brokule
150 g cherry rajčica
200 ml pasirane rajčice
3 češnja bijelog luka
50 g mladog luka
250 g špageta (ili druge tjestenine)
maslinovo ulje
50 g ribanog sira
sol
papar
Ingredients:
100 g of broccoli
150 g of cherry tomatoes
200 ml of tomato sauce
3 cloves of garlic
50 g of green onions
250 g of spaghetti
50 g of grated cheese
olive oil and salt
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