Pasta Primavera - Pasta with Spring Vegetables in Herb SauceWednesday, February 25, 2015
Food painting artwork30 x 30cm oil on canvas. An early spring garden of fresh new plants, entangled with spaghetti.
The meatless meals recipe - Pasta Primavera - Pasta with Spring Vegetables in Herb SauceThe taste of early spring in a bowl in the time it takes to cook your favourite pasta shape.
parmesan to taste
salt to taste
3 cups mixed spring veg, chopped into bite size pieces - recommended are:
peas, broadbeans, asparagus, broccoli, snap peas, snowpeas
Herb sauce:1 cup chopped fresh parsley (about 10g)
about 7g finely chopped fresh chives
1/2 cup whole mint leaves (about 4g)
at least 1/4 cup olive oil
Pre cook mixed veg. Blanch, boil or steam as suits you. I find steaming the veg on top of the pasta or pouring the drained pasta water over the veg to blanch them both work well to save on washing up, water, energy and general effort!
Put the ingredients for the herb sauce in a blender and blend smooth.
To serve, pile pasta into bowls, then top with sauce then veges and parmesan and salt to taste. Be aware that mixing the pasta and sauce before transferring to the serving bowls leaves most of the sauce and flavour behind sticking to the pot or bowl in which they were mixed.