I’m getting ahead of things a little bit with this spring pasta dish – we won’t have native asparagus or peas in Connecticut for weeks, in fact some parts of the state just had snow a few days ago. But we’ve been out in the garden, turning over soil and planting the first hardy seedlings, and I have vegetables on the brain. Pasta Primavera is so packed with vibrant green vegetables that they take center stage and the pasta itself plays a supporting role. The whole dish is tossed in a creamy sauce that’s so light it practically disappears, so the bright flavors of the vegetables really shine through.
I know, this pasta looks very similar to another dish I made recently, both with short pasta in a light sauce topped with seafood and vegetables – even the ubiquitous broccolini. Although there are parallels, the flavor profile of this dish is quite different. with shrimp and pancetta taking the place of clams and Italian sausage, and (surprisingly) no Parmesan cheese.
For the brightest green color, the asparagus and broccolini are blanched and shocked in cold water before adding them to the dish.
I’m cooking for 2, so we end up with lots of leftovers. I don’t care for left over, reheated seafood, so I roast just enough shrimp for 2, and nestle the shrimp into the dishes before serving. We either have the leftovers without the shrimp (which is fine), or I roast up a few more at serving time.
Making this ahead and what to do with leftovers:
- The vegetables can be blanched and shocked a few hours ahead. Everything else really needs to be done at the last minute but the remaining steps take less than 40 minutes. I start by getting the water going for the pasta, and I use the time while the water is heating and the pasta is cooking to chop the rest of the vegetables and herbs and assemble everything I need for the sauce.
- I mentioned above, I don’t like reheated shrimp so I never make enough shrimp for leftovers. But the pasta and vegetables are great simply reheated in the microwave, and also terrific in a Pasta Omelet. Leftovers will keep for 3 days.
Pasta Primavera
Ingredients
- Kosher salt
- 1 bunch asparagus, trimmed and cut into 2” pieces
- 1 bunch broccolini, trimmed and halved lengthwise
- ¾ cup frozen peas, thawed
- 12 ounces short pasta (such as penne, rotini or farfalle)
- 1 teaspoon chicken base (such as Better Than Bouillon brand)
- Extra virgin olive oil
- 4 ounces chopped pancetta
- 1 shallot, minced
- 8 ounces cremini mushrooms, stemmed and sliced
- 1 large clove garlic, minced
- 1 pound jumbo shrimp, peeled and deveined
- 1½ teaspoons minced fresh thyme, divided
- 1 teaspoon crushed red pepper flakes, divided
- ¾ cup heavy cream
- 2 tablespoons julienned basil
Directions
- Step 1 Heat the oven to 400 degrees on the Roast setting with a rack in the upper third of the oven. Line one large baking sheet with paper towels and another one with foil. Set the baking sheets aside.
- Step 2 Bring a large pot of water to a boil and add a small handful of kosher salt. Fill a large bowl with ice water. Add the asparagus and broccolini pieces to the boiling water and blanch them for 2 minutes, then immediately drain them and dump them into the ice water. Once the vegetables are thoroughly chilled, drain them again and spread them out on the paper towel-lined baking sheet, along with the peas, and set them aside.
- Step 3 Fill the same pot again and return it to a boil, then add a large handful of salt and the pasta. Place a colander in the sink. Spoon the chicken base into a 1-cup liquid measuring cup and place it in the colander – this is to remind you to save some of the pasta water before you pour it all away.
- Step 4 Cook the pasta for 2 minutes less than the shortest time listed on the package. Just before the pasta is done, scoop out 1 cup of the pasta cooking water into the cup with the chicken base and stir it to form a broth. Set this aside, and drain the pasta.
- Step 5 Meanwhile, spread the shrimp on the foil-lined pan. Drizzle them with olive oil, sprinkle them with 1 teaspoon of the thyme, ½ teaspoon of the crushed red pepper flakes, and kosher salt to taste. Toss the shrimp with your hands to coat both sides with the seasonings, then spread them out in a single layer. Set them aside.
- Step 6 After draining the pasta, return the pot to the stove, this time over medium heat. Add a swirl of olive oil and the pancetta. Cook the pancetta, stirring occasionally, until it’s browned and crispy. Use a slotted spoon to remove the pancetta to a plate.
- Step 7 This isn’t strictly necessary, but I don’t like the little specks of grit that get left behind in the oil when cooking pancetta, so I like to pour off the oil, wipe out the pan, and then carefully pour just the oil back in, stopping before the debris at the bottom of the cup pours out. That’s up to you. Either way, to the oil that the pancetta cooked in, add the shallots and saute them for 1 minute. Then add the mushrooms, sprinkle them with salt, and saute until the mushrooms are soft and all the liquid they’ve given off has evaporated, about 5 minutes. During the last minute, add the garlic, the remaining ½ teaspoon of thyme and the remaining ½ teaspoon of crushed red pepper flakes, and cook for 1 minute.
- Step 8 Add the cream and ¾ of the reserved chicken broth, raise the heat and bring the mixture just to a simmer. Add the pasta and the reserved vegetables, and return the sauce to a simmer, then reduce the heat to medium and cook for 2 minutes until the pasta and vegetables are tender and heated through, and the sauce is melded with the pasta. If the mixture looks dry, add the remaining ¼ cup of chicken broth. Taste and adjust the seasonings, adding more salt and/or crushed red pepper flakes if needed.
- Step 9 Meanwhile, roast the shrimp on the upper oven rack for 4 minutes or until fully cooked (which may vary depending on the size of your shrimp), turning them over halfway through.
- Step 10 Spoon the pasta and vegetables into a large serving bowl or individual pasta bowls. Tuck the shrimp into the pasta, dividing it evenly among the servings. Sprinkle the basil over the top.
