Saturday, 15 June 2013

Spring Pasta Primavera


Tonight I felt like something light and this is what I came up with. I based it roughly on a Moosewood recipe I had from the library. Super tasty and fresh (and vegetarian too, bonus!).

Spring Primavera Pasta 

serves 2


  • pasta (I used rigatoni)
  • half a head of kale chopped with tough stems removed
  • 5 cloves of garlic minced
  • 2 green onions chopped
  • handful of basil chopped
  • about a cup of snap peac with tips removed and chopped in half
  • half a lemon
  • salt & pepper
  • parm
  • olive oil

Make it

Cook your pasta and drain it. While the pasta is cooking, saute the kale with olive oil until it softens and shrinks a bit. Then add the peas, garlic and green onions and saute for a few more minutes, try not to over cook it though, you're looking for slightly crunchy peas still. Turn the heat off and add the drained pasta to the pan and toss with lemon juice and basil. Top with as much parm as you need, along with salt and pepper.012



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