Pasta Primavera

01Method

1. 1

   Bring a large pot of generously salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute, then add the asparagus and cook for another minute, and finally drop in the snow peas for 30 seconds more. Transfer all the vegetables immediately to the ice bath. Once cooled, drain them in a colander. Reserve the boiling water for the pasta if desired.

2. 2

   Melt the butter in a large sauté pan over medium-high heat. Once the butter is foamy, add the garlic and zucchini and cook for about 1 minute. Stir in the diced tomatoes and continue cooking for 2 more minutes, stirring frequently.

3. 3

   Pour in the stock and raise the heat to bring the liquid to a boil. Stir in the cream, then add all the blanched vegetables along with the peas. Mix everything together, then lower the heat to a gentle simmer.

4. 4

   Stir in the Parmesan until well incorporated. If the sauce is too dense, loosen it with a splash of extra stock, cream, or water until it reaches a coating consistency.

5. 5

   Cook the pasta according to package directions — angel hair takes 1–2 minutes, while spaghetti needs 8–12 minutes. If using spaghetti, start it before beginning the sauté steps.

6. 6

   Using tongs, transfer the cooked pasta directly into the sauce and toss well to coat. Fold in the basil, adjust seasoning with salt, finish with a grind of black pepper, and serve right away.