Pasta Primavera
Pasta Primavera with white wine cream sauce, asparagus, and peas is delicious! This easy spring pasta recipe is ready in 15 minutes!
Servings: 4
Ingredients
- 12 oz. pasta
- 10 oz. asparagus fresh, trimmed
- 10 oz. peas fresh or frozen
- 3 tablespoons unsalted butter
- 1 tablespoon garlic 3 - 4 cloves minced.
- 1/2 cup white wine - I use Sauvignon blanc but any dry white wine will work.
- 1+1/2 cups heavy cream
- 1 tablespoon basil freshly chopped or 1 teaspoon dried basil
- 1+1/2 cups parmesan cheese finely grated
Instructions
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil. While the water is coming to a boil, rinse the asparagus, trim off the woody ends, then cut the stems into approximately 1-inch pieces and leave the tips fully intact.
- While you are making the sauce, boil your pasta according to the package instructions. Add the asparagus and peas to the boiling pot of pasta for the last 3 minutes of cooking time. Drain when finished.
- To make the sauce, melt the butter in a large pan over low-medium heat. Add the minced garlic to the pan and saute for about 1 minute, or until the garlic is fragrant. Add the white wine to the pan to deglaze it, then increase heat to medium and simmer for 1 - 2 minutes. Stir in the heavy cream and basil. Bring to a simmer and keep at a simmer for about 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan, about a 1/2 cup at a time, and whisk quickly to combine, just heating through.
- Stir in the cooked pasta, asparagus, and peas. Season with freshly ground pepper and garnish with chopped parsley and parmesan cheese if desired. Serve immediately and enjoy!
Notes
Tip: If you would like to thicken the sauce more, whisk in an additional 1/4 cup of finely grated parmesan. If you need to thin the sauce, whisk in an additional 1/4 cup of heavy cream.