Pasta Primavera

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Learn the interesting background to this dish in a full post on the Fresh Tastes blog. Serve it with a glass of wine.

Yield: 3-4 servings

Ingredients

  • 200 grams (7 ounces) farfalle
  • 2 tablespoons olive oil
  • 100 grams (3.5 ounces) asparagus, (2 large stalks) thick ends peeled then sliced
  • 100 grams (3.5 ounces) snap peas, trimmed and sliced in half diagonally
  • 100 grams (3.5 ounces) baby ramps
  • 30 grams (1 ounce) Parmesan cheese
  • 1/3 cup cream
  • 1/4 cup minced Italian parsley

Directions

  1. In a large pot, add enough salt so that the water tastes salty. Bring the water to a boil.
  2. Cook the pasta according to the package directions (mine was 7-8 minutes)
  3. When your pasta is about 5 minutes from being done, heat the olive oil in a large sauté pan over medium-high heat until hot.
  4. Add the asparagus and snap peas and sauté until bright green, but still crisp.
  5. Add the ramps and continue to sauté, seasoning with salt and pepper to taste.
  6. If you've timed things well, your pasta should be just about done. Drain the pasta.
  7. Add the cheese and cream to the vegetables and then add the drained pasta and parsley. Toss to coat and adjust salt and pepper to taste.
  8. Serve immediately.
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