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Writer's pictureRosangela Atte

Gemelli Primavera

This pasta is the perfect dish to welcome the eagerly awaited #springseason !🌷 Spring in #vancouver is absolutely stunning, but so is autumn with all the red and orange trees 🍁🍂 The cherry blossom trees line the streets with the most beautiful pale pink, it is a sight to behold!🌸 Anyway, back to this delicious pasta!

INGREDIENTS FOR 2-4 PEOPLE 🌱250 gr. #gemellipasta 🌱150 ml #heavycream 🌱1 medium#leek 🌱2 cups of baby bella #mushrooms 🌱1 large #zucchini 🌱1 red bell #pepper 🌱1 cup #asparagus 🌱1 cup ripe grape or cherry #tomatoes 🌱1 cup petit #peas 🌱Zest of 1 lemon 🌱Juice of 1/2 #lemon 🌱Fresh dill, basil, parsley or tarragon 🌱3 tbs unsalted butter 🌱Salt to taste

METHOD 1. While the pasta water is coming to a boil, heat up a wide pan on medium heat. 2. Add butter, and once melted add sliced leek, a pinch of salt and cover. 3. Let the leek sweat until soft. 4. Once leek has softened, add sliced mushrooms and cook until slightly caramelized. 5. Add the diced zucchini and peppers, stir and cook until slightly tender. 6. Once water boils, add salt and pasta. 7. Add the chopped asparagus to the other veggies, stir and cook for a couple of minutes. 8. Add the halved tomatoes, a pinch of salt, cover and cook until tomatoes are tender and have released their juices. 9. Once tomatoes have softened, add cream and bring to a simmer. 10. Add peas, stir and cook for 2 minutes. 12. Once pasta is almost al dente, add it to the sauce, along with some pasta water and toss on low for a couple of minutes. 11. Add lemon zest, lemon juice, minced herbs, taste for seasoning and you're done ! Buon Appetito Amici!❤🌷

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