Pasta Primavera

Total Time:
30 min
15 min
15 min

6 servings

  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely diced pancetta
  • 3 cloves garlic, chopped
  • 1 small shallot, chopped
  • 3 asparagus, sliced into 1/2-inch pieces on the diagonal
  • Kernels from 1 cob fresh corn
  • 3 tablespoons peeled fava beans
  • 1 teaspoon crushed red pepper flakes
  • 10 whole cherry tomatoes
  • 3 kale leaves, stems removed, leaves torn into small pieces
  • 2 tablespoons unsalted butter
  • 6 ounces spinach pasta, such as linguine
  • 2 basil leaves, chopped
  • 2 tablespoons shaved Parmesan cheese
  • Bring a large pot of salted water to a boil over high heat.

  • Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and saute, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.

  • Add the asparagus, corn, favas and red pepper flakes to the skillet and saute for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.

  • Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.

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    Recipe courtesy of Nancy Fuller