Pasta for One – Pasta Primavera
Pasta primavera is literally ‘Spring pasta’. In fact, it has North American or Canadian origins rather than Italian – but, essentially it depends on some very fresh vegetables, cooked lightly and added to pasta. As you can see from elsewhere on this blog, I am attempting to grow my own vegetables on the balcony this summer. Right now, early July, I have plenty of peas and beans and although the fennel bulbs are not ready, I am happily harvesting the tender ferny leaves to add to appropriate dishes. I love making things that use my own produce – and I have to say, being able to pick the vegetables a few minutes before they hit the pan does add something. This simple, seasonal pasta dish is very quick to make and tastes all the better for being homegrown!
This is my very simple pasta dish making use of the green things growing on the balcony with a few asparagus tips that were left over from something else thrown in for good measure. It’s something you can make with most vegetables, obviously adapting how you pre-cook the vegetables depending on the ingredients. And, you don’t NEED the creme fraiche or Parmesan. This was my main meal today so I wanted to make it a little more substantial. For a lunch version, I probably wouldn’t bother with either and just use some good olive oil. I used fresh pasta because I had some in the fridge, but a good brand of dried pasta would be equally good.
Simple, quick spring vegetable pasta, perfect for lunch for one
- 4-5 pods of peas
- 4 runner beans
- a good handful of fennel leaves
- a few asparagus tips
- 1 tablespoon creme fraiche
- a little butter or olive oil
- Freshly grated Parmesan
- Fresh pasta this was tagliatini
Shell the peas and slice the beans
Boil a large kettle of water and fill one deep pan with boiling water another small pan with about half an inch of boiling water
Put the vegetables (not the fennel) into the smaller pan and bring back to the boil. Cook for about 2 minutes then drain
Put the pasta into the second pan of boiling water.
Melt the butter in the first pan and return the vegetables to the pan, heat very gently and add the creme fraiche.
Drain the pasta when it is al-dente, add the vegetables, fennel, creme fraiche and Parmesan
Season to taste with salt and pepper and serve.
If you’d like to keep this recipe to make for later, why not pin it!