Pasta Primavera

Pasta Primavera

4 servings
Recipe video above. This is the Pasta Primavera recipe made famous by Le Cirque restaurant in NYC. It was first published in a magazine in the 1970's! This is an excellent big creamy pasta fix with less guilt thanks to a ton of vegetables. The trick here is timing so that all the vegetables finish cooking to tender-crisp perfection at the same time. Don't skip the pine nuts. It's the signature finishing touch.Counting calories? See note 1 on how to lighten the dish.

Ingredients

  • 300g / 10 oz linguine

    fettucine, or other long and flat pasta, Note 1

  • 150g / 5oz white mushrooms )
  • zucchini)

    , cut into 0.5cm / 0.2" rounds (100g/4 oz piece

    ½ large
  • broccolini
    1 bunch
  • snow peas
    1 ½ c
  • green asparagus
    1 bunch
  • green peas

    , defrosted

    1 c
  • cherry tomatoes

    , cut in half

    10
  • garlic cloves
    2
  • 75 g unsalted butter
    5 tbsp
  • thickened / heavy cream

    Note 3

    1 c
  • Parmigiano reggiano )
    ½ c
  • extra virgin olive oil
    3 tbsp
  • pasta cooking water)

    , scoop out just before draining (Note 6

    ⅓ c
  • cooking/kosher salt
    1 tsp
  • black pepper
    ¼ tsp
  • fresh basil leaves )
    ½ c
  • pinenuts )
    2 tbsp

Directions

Cut vegetables:

  1. 1

    Broccolini - Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1" lengths.

  2. 2

    Snow peas - Remove the tough string running down the "seam" of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4" wide.

  3. 3

    Asparagus - Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1" lengths.

Cream sauce:

  1. 1

    Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.

Pasta:

  1. 1

    Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.

  2. 2

    Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.

Cook:

  1. 1

    Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.

  2. 2

    Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.

  3. 3

    Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).

  4. 4

    Basil & pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!

Pasta Primavera

Pasta Primavera

35 min4 servings874 cal

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About this Recipe

Indulge in Classic Le Cirque Pasta Primavera

Experience the legendary Pasta Primavera recipe, first made famous by New York's iconic Le Cirque restaurant and published in the 1970s! This isn't just any vegetable pasta; it's a luscious, creamy dish packed with a vibrant array of fresh, tender-crisp vegetables, offering all the satisfying richness with less guilt. Perfect for a spring recipe or any time you crave a sophisticated, veggie-forward meal.

The secret to this exquisite dish lies in its perfect timing. We're talking about cooking each vegetable to tender-crisp perfection, ensuring every bite is a delightful burst of texture and flavor. From earthy mushrooms and crisp broccolini to sweet snow peas and delicate asparagus, each component plays a crucial role in the symphony of this pasta primavera.

Crafted with a generous swirl of heavy cream, a touch of butter, and savory Parmigiano Reggiano, the sauce perfectly coats the linguine (or your favorite long, flat pasta like fettuccine), creating an unbelievably rich base. Don't skip the toasted pine nuts – they are the signature finishing touch, adding a nutty crunch that elevates the entire experience. For those mindful of calories, there are easy adjustments to lighten the dish without sacrificing its incredible flavor. This Pasta Primavera is truly a timeless classic that brings restaurant-quality dining right to your home.

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