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Chef John's Pasta Primavera

Chef John's Pasta Primavera

Cost $15, save $20

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Fresh Herbs

    • 1 bunch fresh basil

  • Broth and Oil

    • 3 cups chicken broth, divided
    • ½ cup olive oil
    • 2 tablespoons olive oil

  • Pasta

    • 1 pound fettuccine

  • Vegetables

    • 1 large leek, white and light green parts only, chopped
    • 1 bunch green onions, chopped
    • 🧂 2 pinches salt
    • 1 cup chopped sugar snap peas
    • ½ cup shelled English peas
    • 1 bunch asparagus, stalks diced, tips left whole

  • Cheese

    • ½ cup grated Parmesan cheese, or as needed

  • Spices and Others

    • 2 cloves garlic

STEPS

1

Blanch basil leaves in boiling water for 2 seconds, then immediately transfer to ice water to halt cooking. Drain and remove leaves from stems.

2

Blend basil leaves with 1 cup chicken broth, ½ cup olive oil, and garlic until smooth.

3

Boil fettuccine until al dente for about 8 minutes. Drain and place in a large bowl.

4

Heat olive oil in a large pan, sauté leeks and green onions for 5 minutes, then add jalapeño and salt, cooking for another 5 minutes.

5

Add remaining chicken broth, snap peas, English peas, and zucchini; simmer for 5 minutes. Add asparagus and continue cooking for 3 minutes.

6

Mix ¼ cup basil-garlic puree with the vegetable mixture and heat for 1 minute.

7

Combine cooked vegetables with fettuccine, toss together with remaining basil-garlic puree and Parmesan cheese. Cover and let sit for 5 minutes for flavors to meld.

NUTRIENTS

Per 1 serving

🔥

590

Calories

  • 19
    Protein
  • 73
    Carbs
  • 27
    Fats

💡 Use freshly grated Parmesan for better flavor.Blanch the basil briefly to help preserve its vibrant color and taste.Letting the dish rest under foil ensures the pasta absorbs the juices for enhanced flavor.