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Creamy Pasta Primavera Recipe

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4.2 from 50 reviews

Creamy Pasta Primavera is a fresh and vibrant Italian-inspired dish featuring fettuccine pasta tossed with tender asparagus ribbons, leeks, peas, and a luscious cream sauce flavored with garlic, shallots, lemon, and Parmesan cheese. Finished with fresh herbs like arugula, chives, and basil, this dish balances creamy richness with bright, garden-fresh flavors, perfect for a delightful weeknight dinner or entertaining guests.

Ingredients

Pasta

  • 1 pound fettuccine pasta

Vegetables

  • 1 ½ cups leeks, chopped
  • 1 cup shaved asparagus (from about 1 large bunch)
  • 1 cup frozen peas
  • 1 handful arugula
  • 1 handful chives, snipped
  • 4 medium shallots, chopped
  • 3 large garlic cloves, minced

Sauce & Seasoning

  • 1 cup heavy cream
  • ½ cup grated Parmigiano-Reggiano or Parmesan cheese (plus more for garnish)
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Instructions

  1. Prepare Asparagus Ribbons: Trim the tough bottoms of the asparagus and peel off the dark green outer layer from the bottom half using a vegetable peeler. Discard the peeled tough parts. Use the peeler to shave the asparagus into thin ribbons from both the bottom and top halves until you have about 1 cup of ribbons. Set aside.
  2. Microwave Peas: Place frozen peas in a covered bowl with 2 tablespoons of water and microwave for 2 minutes. Drain and set aside.
  3. Sauté Aromatics: In a large skillet or pot, heat olive oil over medium heat. Add chopped shallots and minced garlic, sauté for 3-5 minutes until the shallots are softened and fragrant.
  4. Add Vegetables: Stir in the asparagus ribbons and chopped leeks. Continue to sauté for another 3-5 minutes until the asparagus softens.
  5. Add Cream and Seasoning: Create a well in the center of the vegetables, reduce heat to very low, and add heavy cream, lemon zest, lemon juice, salt, and pepper. Stir gently and keep warm while preparing pasta.
  6. Cook Pasta: Boil fettuccine pasta according to package instructions until al dente. Reserve ⅓ cup of pasta cooking water before draining.
  7. Toss Pasta with Sauce: Add cooked pasta, chives, arugula, microwaved peas, and grated Parmesan to the skillet with the cream and vegetables. Toss everything together, adding reserved pasta water to adjust the sauce consistency as needed.
  8. Serve: Plate the creamy pasta primavera immediately, garnished with fresh basil leaves, extra Parmesan cheese, and a crack of black pepper.

Notes

  • You can substitute linguine for fettuccine if preferred or unavailable.
  • Butter can be used instead of olive oil for a richer flavor.
  • Zesting the lemon before juicing makes the process easier.
  • Asparagus ribbons add great texture and presentation, but you can alternatively chop the asparagus into bite-sized pieces. If doing so, double the sautéing time to ensure tenderness.

Find it online: https://deliciousyum.com/creamy-pasta-primavera-recipe/