Pasta Primavera Verde

photo by BecR2400



- Ready In:
- 32mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 1⁄4 lb dried italian linguine (can use fresh pasta or spinach linguine)
- 2 cups broccoli florets
- 1⁄4 lb green beans, trimmed and cut into 1-inch pieces
- 1⁄4 cup sugar snap pea, stems removed (or snow peas)
- 1⁄4 lb asparagus, split lengthwise and cut in half
- 2 tablespoons finely minced fresh dill
- 2 tablespoons finely minced garlic
- 1⁄4 cup finely chopped scallion, green part only (or green onions)
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon olive oil
- 4 tablespoons basil pesto (optional)
- 1 (10 ounce) can baby clams (optional)
- salt & freshly ground black pepper
- snipped fresh Italian parsley (for garnish)
- toasted pine nuts (for garnish)
- grated parmesan cheese
directions
- Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
- Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
- Remove the broccoli and beans and set aside.
- Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
- Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
- Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
- Serve immediately.
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Reviews
-
Thanks Bec, for answering my post in the Recipes forum for a meatless entree. This was so delicious and a feast for the eyes! I used Recipe #301899 and omitted the dill (this pesto is so assertive the dill would have been lost). I heartily recommend the addition of clams! I love clams but haven't bought them in about 15 years (!) so thanks for bringing them back to my meals! I didn't even use expensive clams (Bumble Bee brand) and yet they added so much to the dish! Thanks again, Bec, for posting. Roxygirl
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I changed the recipe quite abit for our preference and enjoyed the outcome. I made @ 4 servings but tend to use closer to 5-6 oz so did so here also. I could have reduced the vegys abit to keep the balance better (also cooked vegys abit less than indicated) but there was lots to go around. Omitted the clams & nuts. Sub'd finely chopped jalapeno for the red pepper flakes & used dried dill for fresh. Nice recipe, thanks for sharing.