Pasta Primavera

Pasta Primavera
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon balsamic vinegar
  • ½ pound asparagus
  • 1 ½ pints grape tomatoes
  • ¼ cup fresh basil
  • 1 teaspoon grated fresh lemon zest
  • 4 tablespoons extra-virgin olive oil
  • 1 ounce dried morel mushrooms
  • + 13 more ingredients
    • 2/3 cup heavy cream
    • 2 teaspoons minced garlic
    • ¾ cup frozen baby peas
    • ¼ cup fresh flat-leaf parsley
    • 1 ½ cups water
    • 3 tablespoons water
    • ½ teaspoon dried hot red pepper flakes
    • 2 ounces finely grated Parmigiano-Reggiano
    • Parmigiano-Reggiano shavings
    • ¼ pound green beans (preferably haricots verts)
    • 8 tablespoons unsalted butter
    • 1/3 cup pine nuts
    • 1 pound spaghettini (thin spaghetti)

Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tou...

View full recipe at Epicurious

Comments

Variations on Pasta Primavera

  • Pasta Primavera
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    • 1/2 cup sliced green onions
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    • 12 fresh or frozen asparagus spears, cut into 2-inch pieces
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