Primavera is a classic pasta dish that is being prepared with the addition of fresh herbs, mashed in puree. In this recipe used popular penne pasta and green vegetables to them, such like, young peas, asparagus, including curly kale – champion by the content of vitamins, beneficial minerals and amino acids. Paste cooked with vegetables and served with seasoned Italian cheese. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr penne pasta
- 250 gr sugar pea pods, with the tips removed and veins, cut into 2 parts across
- 1 bunch of thin asparagus, cut off the ends and cut into heels
- 1 small bunch of kale cabbage (preferably Tuscan kale) without stems, coarsely chopped
- 1/3 Art. olive oil plus for refueling
- 1 large bunch of chives, chopped
- Grated zest of 1 lemon plus 1 tbsp. l lemon juice
- 1 tbsp. l chopped tarragon
- 1/4 Art. grated on a coarse grater of Pecorino Romano cheese or parmesan
Recipes with similar ingredients: penne pasta, sugar peas in pods, asparagus, kale cabbage, pecorino romano cheese, lemon zest, chives, tarragon
Recipe preparation:
- Boil salted water in a large saucepan. Boil the pasta as indicated on the packaging, stirring occasionally; add peas asparagus and kale cabbage in 3 min. until ready. Pour and save 1/2 tbsp. water in which the pasta was boiled. Flip pasta with vegetables on a colander.
- At this time, combine in a blender olive oil, chives (previously setting aside 2 tbsp.), lemon zest and juice, 1 tsp. salt and a pinch of pepper. Add 3 tbsp. l cold water and process in a pulsed mode until smooth, scraping the mixture with the walls of the bowl as needed. Arrange in a large salad bowl. Stir in tarragon and pour over olive oil.
- Add the paste with vegetables to the onion puree along with 1/4 tbsp. abandoned broth, and half cheese; season with salt and pepper. Mix thoroughly, add more water as needed, if the paste is too thick.
- Serve by sprinkling with the remaining cheese and chives, and serve. You can see another variation of the dish with noodles.
