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RECIPE I Pasta Primavera with matching wines

In March, when winter turns to spring, it is a great time for dishes that offer both comfort and a hint of freshness. A simple but delicious dish that goes perfectly with this is a Pasta Primavera. This dish is light, colorful and makes the most of the first fresh vegetables of the season. Here is a simple version that everyone can make. A favorite of Benoît to make for the family during busy days, quick, tasty and full of vitamins.

Ingredients:

for 4 persons

  • 400 g pasta (e.g. penne, tagliatelle or spaghetti)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 small zucchini, diced
  • 1 small carrot, julienne cut
  • 1 red pepper, in strips
  • 100 g fresh peas or frozen peas, thawed
  • 100 g green asparagus, cut into 3 cm pieces
  • Salt and pepper to taste
  • 100 ml cream or a dash of extra virgin olive oil for a lighter version
  • Grated Parmesan cheese, to taste
  • Fresh basil, for garnish

PS: The vegetables used can vary and can also be a way to use up different vegetables from the fridge.

Preparation method:

Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the package directions until al dente. Drain, reserving a cup of the cooking water.
Sauté the vegetables: Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until translucent but not browned, about 1 minute. Add the zucchini, carrot, and red bell pepper and cook until the vegetables begin to soften, about 5 minutes. Add the peas and asparagus and cook for another 3-4 minutes, until all the vegetables are tender but still have a bite.
Combine the pasta and vegetables: Add the cooked pasta to the pan with the vegetables, along with the cream or an extra drizzle of olive oil for a lighter version. Mix everything together well, adding a little of the reserved cooking water to thin out the sauce if necessary. Season with salt and pepper.
Serve: Divide the pasta among plates, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

This dish is versatile and you can easily vary the vegetables based on what is seasonally available. It is quick, healthy, and brings the flavors of spring to your table. Enjoy!

Matching wine

  1. Pardevalles prieto picudo Tinto Joven I Tierra de Léon I Spain (Juicy and spicy red)
  2. Domaine de Valdition Alpilles ROSÉ I Provence I France (Rosé)
  3. San Simone sauvignon blanc Prestige I Friuli I Italy (fresh white)

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