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Vegetable Pasta Primavera
Info
Smoked garlic adds a luxurious twist to this classic pasta dish. Primavera translates as ‘early in the Springtime’, and makes the most of the tender vegetables available.
Ingredients
Method
Ingredients
- 60g unsalted butter
- 2tsp Bart smoked garlic paste
- 200g asparagus
- 100g baby courgettes
- 150g peas
- 130g spinach
- 400g fresh tagliatelle
- 1 lemon (juice and zest)
- Handful of fresh herbs
- Pinch of Bart sumac
- Pinch of Bart Cypriot seasalt flakes
- Pinch of Bart black peppercorns
- Parmasan
- 100g rocket
- 100g pine nuts
- Pinch of Bart Chilli Flakes
Method
- Start by preparing the vegetables. Trim the asparagus and courgettes, and slice the courgettes. Over a medium heat, bring a large saucepan of water to the boil. Add a generous pinch of salt, then blanch the asparagus, courgettes and peas for 2 minutes. Swiftly remove with a slotted bowl and place in a bowl of ice water to preserve the colour and texture.
- Next add the pasta to the water and cook for 4-6 minutes, to the desired bite.
- Whilst the pasta cooks, melt the butter in a large pan over a medium heat. Add the garlic paste and cook, stirring, for 2 minutes until the colour deepens.
- Drain the blanched vegetables and add these, together with the peas and spinach, to the pan. Cook for 1 minutes and then add in the pasta and a few tablespoons of reserved pasta water. Season well and stir through the lemon zest and juice and herbs.
- To serve, spoon into bowls and top with the parmesan, pine nuts, rocket and pinch of chilli flakes. Finish with a drizzle of olive oil and a final crack of pepper.
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