Pasta Primavera with Peas, Asparagus and Kale

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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Kosher salt

8 ounces penne

8 ounces snap peas, trimmed and halved crosswise

1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces

1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped

1/3 cup extra-virgin olive oil, plus more for drizzling

1 large bunch fresh chives, chopped

Grated zest of 1 lemon, plus 1 tablespoon lemon juice

Freshly ground pepper

1 tablespoon chopped fresh tarragon

1/4 cup coarsely grated pecorino romano or parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
  2. Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
  3. Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
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