Fresh Pasta Primavera

Fresh Pasta Primavera is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4

Primavera means “spring” in Italian, and it’s an apt name for this dish that is bursting with asparagus, sugar snap peas and English peas, all of which reach their peak in the spring. The delicate angel hair pasta for this dish can be made in less than 15 minutes using a Philips pasta maker.

Ingredients:


For the pasta:

  • 3 1/4 cups (1 lb./500 g) all-purpose flour
  • 2 eggs
  • 6 Tbs. water


  • 1/2 lb. (250 g) asparagus spears, trimmed and chopped into 1-inch (2.5-cm) pieces
  • 1 Tbs. olive oil
  • 2 Tbs. chopped shallots
  • 2 tsp. minced garlic
  • Pinch of red pepper flakes
  • 1/4 cup (2 fl. oz./60 ml) white wine
  • 2 Tbs. unsalted butter
  • 1/4 cup (2 fl. oz./60 ml) heavy cream
  • 4 oz. (125 g) sugar snap peas
  • 1 cup (5 oz./155 g) frozen peas
  • 1 Tbs. fresh lemon juice
  • 1/4 cup (1 oz./30 g) grated pecorino romano cheese, plus more for serving
  • 1/4 cup mixed chopped fresh herbs such as mint, chives, chervil and flat-leaf parsley

Directions:

Using a Philips pasta maker fitted with the angel hair die, use the flour, eggs and water to make angel hair pasta according to the manufacturer’s instructions.

While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the water and cook until tender, about 3 minutes. Using a strainer, scoop out the asparagus and transfer to the ice water to cool. Scoop the asparagus out of the water and set aside.

Return the pot of water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Set aside.

In a large sauté pan over medium heat, warm the olive oil. Add the shallots, garlic and red pepper flakes and sauté until the shallots are translucent, about 2 minutes. Add the wine and cook until the liquid is reduced by half, 1 to 2 minutes. Add the butter and cream and continue cooking until the mixture has reduced slightly, 1 to 2 minutes. Add the asparagus, sugar snap peas and frozen peas and cook until the vegetables are warmed through, 1 to 2 minutes. Add the pasta, lemon juice, and cheese and toss to combine, adding the reserved pasta cooking water as needed to achieve a silky consistency. Add the herbs, toss again and serve immediately, passing additional cheese at the table. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Dulcet and Delightful I substituted store-bought Chinese lo mein noodles that cook in three minutes for the home-made angel hair that the recipe calls for so that I could focus my energies entirely on the prep steps for the sauce, which turned out to be an irresistible melange of spring vegetables. I lavished extra attention on the sugar peas--trimming away tips and blemishes. They rewarded my TLC by adding unique flavor and texture to the sauce. The green herbs mixed in at the end are a pungent finishing touch. A drizzle of olive oil over each serving heightens the sauce's creamy patina, making it glisten as it imparts its zest. All in all, the recipe represents Italian cuisine at its elegant and nutritious best.
Date published: 2015-03-30
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