Pasta primavera

Spring pasta – A Pasta primavera recipe

Pasta primavera recipe

Pasta primavera is a prime example of the principles of Italian cuisine.

Pasta, being the most versatile of Italian staples, is well matched to any occasion.

Here it is given a spring dressing. I’ve used asparagus, peas and baby leaf spinach but the options are practically endless. Artichokes, courgettes, green beans and spring onions, for example, all work equally well.



➤ PREPARATION 10 minutes

➤ COOKING 12 minutes


• 320g long pasta, such as spaghetti or linguine

• 200g fresh asparagus

• 100g fresh peas, pods removed

• 1 garlic clove, peeled and sliced

• 3 tbsp extra-virgin olive oil

• a good handful of fresh baby spinach leaves

• salt and freshly ground black pepper

• 2 free-range eggs (hard-boiled)


  1. Bring a large pot of water to the boil, add salt and cook the pasta according to the packet instructions until al dente – about 8 minutes.
  2. In the meantime, cut the thick ends of the asparagus and pod the peas. Slice the garlic and add it to a pan with the olive oil. Heat gently but do not brown the garlic. Add the asparagus and the peas, and toss, coating the vegetables evenly. Add a ladleful of water from the pasta and continue to sauté gently.
  3. Once the pasta is cooked, drain, reserving a few tablespoons of the cooking water, and add to the vegetables. Add the spinach leaves to the pan, the water from the pasta, a splash of olive oil, and salt and pepper to taste. Mix well, about a minute, until the spinach leaves just begin to wilt. Divide the pasta and vegetables evenly between four bowls and serve with half an egg on each.

Recipe taken from Saturday Night In