Spring-inspired Spaghetti alla Primavera
Spring-inspired Spaghetti alla Primavera
Ingrediënten
- 2 tbsp. olive oil
- 2 tbsp. butter
- ½ lb. white mushrooms thinly sliced
- A small bundle of thin asparagus trimmed of tough ends, then sliced on an angle
- 1 leek or 4 to 5 spring onions white and light-green parts only, thinly sliced on an angle
- 1 zucchini halved lengthwise and thinly sliced on an angle
- ½ cup shelled fresh peas or frozen peas thawed
- Salt and pepper
- ½ cup white wine
- 1 cup heavy cream
- A few grates of nutmeg
- White pepper
- 1 lb. spaghetti
For Serving:
- ½ cup pine nuts
- 2 tbsp. olive oil
- 1 pt. golden cherry or grape tomatoes halved
- 2 large cloves garlic thinly sliced or chopped
- Salt
- A handful of small fresh basil leaves
- 1 cup grated Parmigiano-Reggiano
Instructies
- Bring a large pot of water to a boil for the pasta.
- In a large skillet, heat 2 tbsp. olive oil and 2 tbsp. butter over medium-high heat.
- Add the mushrooms and cook until lightly browned (about 5 minutes).
- Add the asparagus, leek, zucchini, and peas to the skillet.
- Season with salt and pepper.
- Cook, tossing often, until the zucchini and asparagus are crisp-tender (about 4 minutes).
- Pour in the white wine and stir until absorbed (about 2 minutes).
- Stir in the cream.
- Reduce heat to low.
- Season the sauce with a little nutmeg and white pepper.
- Let the sauce gently simmer until slightly reduced and thickened (about 3 minutes).
- Salt the boiling water and cook the pasta until 1 minute shy of the package directions.
- Scoop out half a cup of the starchy cooking water, then drain the pasta.
- In a medium skillet, stir the pine nuts over medium heat until toasted (about 4 minutes).
- Transfer to a plate and let cool.
- Increase heat to medium-high.
- Add 2 tbsp. oil to the skillet.
- Add the tomatoes and garlic; season with salt.
- Cook, tossing often, until the tomatoes release their juices (about 2 minutes).
- Add the basil and stir just until wilted (about 1 minute).
- Remove the skillet from heat.
- Toss the pasta, cooking water, and half the Parmigiano-Reggiano with the sauce.
- Transfer to shallow bowls or a large serving bowl.
- Top with the tomatoes, pine nuts, and remaining Parmigiano-Reggiano.
Notes / Tips / Wine Advice:
Enjoy your delightful Spaghetti alla Primavera!
