Spring Pasta Primavera
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Spring Pasta Primavera
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Category
Potatoes, Pastas and Grains
Ingredients
- 1 1/2 cups chopped asparagus, cut into 2" pieces
- 1 1/2 cups halved snow peas
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5 tablespoons Fustini's Basil Crush olive oil, divided
- 5 garlic cloves, minced, divided
- 1/8 teaspoon red pepper flakes, divided
- 2 cups halved cherry tomatoes
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2 tablespoons Fustini's Citrus Oregano balsamic
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1/2 pound of your favorite pasta
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5-6 shiitake mushrooms, sliced
- 3/4 cup cream
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1 tablespoon Fustini's Parmesan Spice blend
- 1/2 cup grated Parmesan cheese, plus more for garnish
Directions
- In a 6-quart pot of salted boiling water, cook pasta until slightly firmer than al dente. Drain, reserving 1 cup of the cooking liquid.
Warm 2 tablespoons of olive oil in a 12" skillet over medium heat. Sauté asparagus and snow peas for 2-3 minutes until they begin to char. Add the garlic and pepper flakes until the garlic turns golden. Remove from pan and reserve.
- Return the pan to medium heat with 1 tablespoon of olive oil. Add tomatoes, and cook until softened 5-7 minutes. Deglaze the pan with 2 tablespoons of vinegar. Reserve.
- Return the skillet to medium heat and add 2 tablespoons of olive oil. Add mushrooms and cook until softened. Whisk in cream and bring to a simmer. Add in seasonings, pasta, and cooking water to the cream in the skillet. Simmer until thickened.
- Add cheese. Remove from heat and toss with reserved vegetables and additional cheese for garnish.