Chef John's Pasta Primavera

Chef John's pasta primavera recipe includes fettuccine with spring herbs and vegetables–basil, zucchini, asparagus plus sugar snap and English peas.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 590 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic
• 1 bunch green onions, chopped
• 2 zucchinis, diced
• 2 pinches salt
• 2 jalapeno peppers, seeded and diced
• 1 bunch fresh basil
• 1 cup chopped sugar snap peas
• 3 cups chicken broth, divided
• 1 pound fettuccine pasta
• 1 large leek, white and light green parts only, chopped
• 1 bunch asparagus, stalks diced, tips left whole
• 0.5 cup olive oil
• 0.5 cup shelled English peas
• 0.5 cup grated Parmesan cheese, or as needed

Recipe Instructions

Step 1

Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.

Step 2

Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.

Step 3

Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.

Step 4

Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes. Increase heat to medium-high. Stir in remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add asparagus; cook until asparagus is soft, about 3 minutes.

Step 5

Add 1/4 cup basil-garlic purée to vegetable mixture; cook and stir until heated through, about 1 minute. Remove from heat.

Step 6

Pour vegetable mixture over fettuccine; toss. Add remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap bowl tightly with aluminum foil; set aside until fettuccine and vegetables soak up most of the juices and oil, about 5 minutes. Toss.