Pasta Primavera

Spring pasta

Preparation info
  • Serves


    as a first course
    • Difficulty


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.


Basic recipe


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