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Spring Pasta Primavera

March 19, 2012

We couldn’t be getting better weather in the northeast! The daffodils are in full bloom, along with pink blossoming trees in Central Park. With temperatures in the 70’s and the sun shining bright, I am in full spring swing! My favorite winter staples of kale and roasted squash are a thing of the past; bring on the asparagus! To celebrate my husband’s birthday last night, I threw together all of my favorite spring vegetables with whole-wheat pasta for a healthy and refreshing pasta primavera. I also made a salad of endive, red and green lettuces, cherry tomatoes and shaved radish. For dessert we ate berries and cacao studded coconut macaroons. Luckily there was plenty for me to eat left over (with a little doctoring!) for lunch today (pictured above and below). Here is the recipe:

Pasta Primavera

Serves 6-8

Ingredients for Pasta

1 bunch asparagus, sliced super thin on the bias

1 bunch scallions, sliced super thin

1 bag, frozen peas defrosted and patted dry

1 handful fresh basil, roughly chopped

1 handful fresh dill, roughly chopped

1 handful fresh mint, roughly chopped

1 handful fresh parsley, roughly chopped

1 can artichoke hearts in water, chopped

½ cup shaved Parmesan cheese

1/3 cup pine nuts, lightly toasted

2 T cultured pasture butter, cut into small cubes

Juice and zest of 2 Meyer lemons

Juice of 1 lemon

1 T whole-grain mustard

Salt and pepper to taste

¼ cup extra virgin olive oil, to finish

1.25 lbs. whole-wheat pasta (Approximately 1 and ¼ bags fusilli)


  • Add first 11 ingredients to a large serving bowl and toss to combine. Season with salt and pepper.
  • Bring a large pot of salted water to a boil.
  • While you wait for the water to boil, prepare the vinaigrette by whisking the mustard and olive oil into the lemon juice. Season with salt and pepper.
  • Add pasta to boiling water and stir. Reserve 1/3 cup pasta water and add to the green vegetables (adding starchy pasta water helps create a sauce and combine all the ingredients together).
  • When pasta is al dente drain and add to bowl. Drizzle with olive oil and toss well.

Next day lunch

Add 1 small can (75 g) Italian tuna packed in olive oil and a big handful of baby arugula. Squeeze juice from ½ lemon and toss to combine.


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