Pasta Primavera

We are excited about the first signs of spring vegetables in this week’s market bag and created a recipe using the following ingredients:

Sugar Snap Peas
Carrots
Lacinato Kale
Kohlrabi

Enhance the dish with a jar of Le Bon Nosh pesto sauce.

Serves | 4 people

INGREDIENTS

- 12 ounces (340g) pasta of your choice preferably penne pasta
- 1 cup sugar snap peas, trimmed and halved
- 2 medium carrots, peeled and julienned or thinly sliced
- 2 cups chopped lacinato kale, stems removed
- 1 small kohlrabi, peeled and julienned
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth or cream or sub with pasta water 
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or basil leaves (optional)
- Lemon (optional)
- 6 oz of Le Bon Nosh pesto sauce (optional)

directions

1. Cook Pasta:
   - Bring a large pot of salted water to a boil.
   - Add the pasta and cook according to package instructions until al dente.
   - Drain the pasta, reserving 1/2 cup of pasta water. Set aside.

2. Prepare the Vegetables:
   - While the pasta is cooking, prepare the vegetables.
   - Heat 2 tablespoons of olive oil in a large skillet over medium heat.
   - Add minced garlic and sauté for about 1 minute until fragrant.
   - Add the sugar snap peas, carrots, kale, and kohlrabi to the skillet.
   - Season with salt and pepper to taste.
   - Add a splash of vegetable broth , chicken broth or water and cover with a lid.
   - Sauté the vegetables for 4-6 minutes until they are tender yet still vibrant in color.

3. Combine Pasta and Vegetables:
   - Once the vegetables are cooked, add the cooked  pasta to the skillet.
   - Pour in the vegetable broth, cream or pasta water and remaining 2 tablespoons of olive oil.
   - Toss everything together gently until the pasta and vegetables are evenly coated with the broth and oil.
   - If the mixture seems dry, add some of the reserved pasta water to moisten it.

4. Serve:
   - Once everything is heated through, remove the skillet from the heat.
   - Add the pesto sauce if desired and mix well.
   - Taste and adjust seasoning if necessary.
   - If desired, sprinkle grated Parmesan cheese over the pasta primavera.
   - Garnish with fresh parsley and / or basil leaves and fresh lemon zest for a pop of color and freshness.
   - Serve hot and enjoy!

Pasta primavera is a versatile dish, so feel free to customize it with your favorite vegetables. Green asparagus, cherry tomatoes, courgettes or peas work beautifully. 

Bon appetite. 

Forough & Le Bon Nosh Team