This is a fresh take on pasta primavera—hold the cream. These days most fruits and vegetables are “seasonless,” for better or worse. But tender young carrots and sweet green peas (see the pilaf with peas on the opposite page) make me think of spring.

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Credit: Photography by Tara Donne

Recipe Summary test

Servings:
4
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Ingredients

Vegetables and Pasta
Pesto

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

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  • Heat a large deep skillet over medium to medium-high. Add the butter. When it foams, add the sliced carrots and fennel, the leeks, and garlic; season with salt and white pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the stock and bring to a boil. Keep at a rolling simmer over medium heat.

  • Salt the boiling water. Add the pasta. Cook until 1 minute shy of the package directions.

  • In a food processor, pulse the pesto ingredients until combined; season with salt.

  • Reserve about 1 cup of the pasta cooking water. Drain the pasta. Add the pasta, cooking water, and pesto to the vegetables. Toss until the pasta and vegetables are coated with pesto.

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