It’s my turn to host Pasta Please, excitingly, and in a fit of optimism I picked the theme of Springtime for this month’s event. On the day I decided, the sun was shining, the temperature was definitely climbing, birds were singing, flowers were blooming…
Well, that lasted all of five minutes, but the theme remains, and even though it’s still cold and windy, I suppose I have a spring in my step at least. To be fair, the weather hasn’t completely returned to grim wintery freeze. I suppose it’s best described as ‘changeable’. And a change is as good as a rest, right?
But I digress. Having chosen Springtime as my theme, I set about creating a Springtime pasta dish. Of course, the classic Pasta Primavera is about a Springy as it gets, what with its name meaning ‘Spring pasta’ and all. It’s basically a dish of pasta and crisply cooked vegetables, and according to Wikipedia, “Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors.”
And with that, we were away.
I steamed a selection of bright, fresh, spring vegetables over the pan of cooking pasta, and whizzed up a fresh and zesty herb dressing to drizzle over the top. If I’m honest, I had also intended to dollop some blobs of ricotta on the dish too, but unbelievably, none of the shops I went to had any. Maybe everyone else had had the same idea. In any case, it was completely delicious without the cheese, and has the advantage of being vegan. Hurrah.
Kipper was in full on meltdown by the time this reached the table, as DH had politely requested that she put down her book and come and eat some dinner. It must have been a really good book. It was lucky that I had planned to serve this warm, rather than hot, because by the time she’d had a cuddle and calmed down it was actually approaching tepid. Sigh. Still, good to know that a steamed asparagus spear can turn a stroppy pre-schooler back into a human being. Phew.
We eat TONS of vegetables in this house, so this was easily polished off by the three of us, but this amount of veggies would probably serve 4 normal-vegetable-eating people 🙂
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- 100g baby carrots
- 80g baby brussels sprouts
- 1 medium leek
- 100g fine asparagus spears
- 80g broccoli florets
- 150-200g pasta
- Zest and juice of half a lemon
- Generous handful of basil leaves
- 2-3 sprigs of mint
- 3 tbsp extra virgin olive oil
- Scrub and trim the carrots. Trim and halve the sprouts. Trim, clean & slice the leek into 6-7mm slices. Rinse the asparagus and broccoli. Place all the vegetables in a large steamer basket.
- Bring a large pan of water to the boil. Add the pasta and cook according to the packet instructions. Place the steamer of vegetables over the pan for the last five minutes of cooking.
- To make the dressing, use a hand blender or mini-chopper to whizz all the ingredients into an emulsified liquid.
- Once the pasta is cooked, drain and divide between plates. Top with the vegetables and drizzle over the dressing. Allow to cool slightly and serve warm.
As I mentioned, this is my recipe for March’s Pasta Please, which is hosted by me and organised by Jac at Tinned Tomatoes. Please do add your recipes to the linky! Looking forward to seeing everyone’s tasty ideas 🙂