Pasta Primavera

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

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
Mediterranean
Spring
Vegetarian
Pasta

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