Pasta Primavera

Name: Pasta Primavera (Spring pasta)
Yield: Serves 5-6 as a first course
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; 1 lb (450 g) noodles, bought fresh or home-made with 3 eggs; 1 carrot, cut lengthways into very thin slices; 2 oz (60 ml) balsamic or sherry vinegar; 4 oz (100 g) small firm courgettes, cut lengthways into very thin slices; 4 oz (100 g) small french beans; 6 oz (175 g) broad beans; 4 oz (100 g) mange-tout peas, stringed; a mixture of fresh herbs, chopped finely; 2 small turnips, sliced thinly; 6 fl oz (175 g) olive oil or a mixture of sunflower and olive oil; Egg noodles, optional

Spring pasta

Preparation info

Serves
5-6
as a first course

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This dish has a beautiful bouquet of colourful spring vegetables to celebrate the season. The vegetables are kept ‘al dente’ as well as the pasta, to capture all the fresh flavours of spring.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean
Spring

Method

Whisk the oil slowly into the vinegar and add some salt and pepper.

In a large quantity of boiling salted water, blanch the vegetables one at a time, keeping them very crisp. Remove them with a slotted or Chinese wire-mesh spoon and plunge them in a bowl of ice-cold water. Drain the vegetables, peel the broad beans, and mix them all in a large bowl with the vinaigrette.

Cook the