Primavera

Hello, Friends! Or should I say, “Ciao, Amici!” It is officially Spring, and that gets me pumped for seasonal cuisine. I am almost always in the mood for pasta (could be my part-Italian heritage), so my Spring-time cravings usually include pasta primavera, which means “spring pasta” in Italian. Pasta primavera has a garlic, oil, and broth-based sauce that includes al dente vegetables. My husband, Matt, and I both love to cook and have made this dish many times over the years. Over time, Matt started adding his own twists,with garnishes like toasted almonds and feta cheese, giving the classic pasta an earthy crunch and salty tang. 

When we make this meal, we do it from the heart, without following a recipe. I asked Matt to write one out for all of you to try at home- follow it closely or feel free to improvise based on your own tastes. Mangiamo! (Let’s eat!)

~Megan Demarest, Editor of The Guide​

Pasta Primavera

By Matthew Steckler

Ingredients

3 Tbsp extra virgin olive oil

2 carrots, finely chopped

2 shallots, minced

3 cloves garlic, sliced

1 medium summer squash, julienned

1 orange bell pepper, finely chopped

8-10 grape tomatoes, quartered

1 cup frozen petite peas

6 Calabrian chiles, seeded and minced (fewer if less spicy desired)

1 pinch saffron, ground in mortar & pestle

1 Tbsp dried herbs de Provence

1 Tbsp fresh basil, julienned

½ cup unsalted almonds, finely chopped and toasted

½ cup strained or chopped tomatoes

½ cup feta cheese in brine, plus additional crumbled for garnish

2 tsp lemon zest

1 cup white wine (sauvignon blanc or pinot gris)

3-4 cups low sodium vegetable broth

1 pound farfalle dry pasta

Fresh parsley, chopped

Crushed red pepper

Salt & pepper

Directions

Heat olive oil on medium in a large heavy-bottomed saucepan, and sautée carrots and shallots 6-8 minutes - covered but stirring often - until translucent and softened. Add garlic and cook 1-2 minutes more.

Add squash, stir and cover. Let cook for 4-5 minutes, checking for tenderness. Add bell pepper and cook for an additional 2 minutes.

Introduce chiles, herbs de provence, and salt & pepper to taste. Evenly coat mixture.

Deglaze mixture with white wine; reduce to half. Incorporate strained tomatoes, add broth and saffron and turn on high until boiling; then reduce heat to medium. Allow liquid to reduce to half, about 15 minutes.

In a separate pot, bring salted water to a boil and add farfalle. Cooking time according to directions on the package.

Once stock and vegetables are reduced, turn off heat. Add feta, zest, grape tomatoes and peas and stir in. Optional squirt of lemon juice to brighten flavors.

Strain pasta once al dente, then add to stock. Stir, then ladle into bowls. Serve with parmesan, nuts, basil, feta, parsley, and crushed pepper garnish.

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