Pasta primavera

Name: Pasta primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Snap peas (or snow peas) 7.1 oz; Peas 0.7 cup; Fresh scallion 2 oz; Fresh chili pepper 1; Extra virgin olive oil to taste; Fine salt to taste; Jerusalem artichoke 10.5 oz; Water 0.4 cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint (optional) to taste; Jerusalem artichoke to taste; Mint to taste; Extra virgin olive oil to taste

it fr de es br

Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Fresh from Northern Italy, pasta primavera is all about what people love in spring eating. And you know, it's not just any veggie pasta. It's got topinambur—Jerusalem artichoke—which gives this dish a creamy base that's kinda nutty and way different from the usual stuff. Plus, add some pasta primavera favorites like peas and crisp taccole (snow peas), and boom, you've got those bright colors and tender textures that really scream spring. And the sauce? A quick soffritto with scallions and a touch of chili keeps it light but packs a little punch. That fresh mint on top? I gotta say, it surprises you with a cool, fresh aroma, setting this easy pasta primavera apart from the usual veggie pasta you'd find elsewhere. Up north, they really focus on what's fresh, and this dish is all about that—nothing heavy, just what feels right for a bright, new season.

On a warm evening, pasta primavera becomes the kind of meal you wanna show off. Really, it's the go-to for folks craving a light dinner that's special enough for company or a small celebration. The mix of sweet peas, crunchy snow peas, and that smooth topinambur puree means every bite is a little surprise. Pretty much. Different textures—tender and a bit of bite—and colors like a spring garden on your plate. That's the magic of this pasta primavera recipe—it's super fast to make, but feels fancy, like you did something extraordinary. Not only does it hit all the marks for a great vegetarian pasta primavera, it's a fun way to get people curious about new ingredients like topinambur.

Serve it as a first course or a main, and it fits right in at any table where fresh, vivid food is loved. Northern Italians—who are really good at this—mix local veggies in a way that's healthy, colorful, and really tasty. This easy pasta primavera keeps that tradition alive and kicking. Enjoy the season's beauty and flavors with every delicious bite. Seriously good.

INGREDIENTS

Linguine pasta 11.3 oz (320 g)

Snap peas 7.1 oz (200 g) - (or snow peas)

Peas 0.7 cup (100 g)

Fresh scallion 2 oz (60 g)

Fresh chili pepper 1

Extra virgin olive oil to taste

Fine salt to taste

For the Jerusalem artichoke cream: Jerusalem artichoke 10.5 oz (300 g); Water 0.4 cup (100 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint to taste - (optional)

for garnish: Jerusalem artichoke to taste; Mint to taste; Extra virgin olive oil to taste

Preparation

How to prepare Pasta primavera

To prepare the pasta primavera, boil the Jerusalem artichoke with the skin in boiling water 1 until it is completely cooked and softened; it will take about 30 minutes. In the meantime, move on to the spring onion; remove the roots 2 and the darker green part, then slice it thinly 3.

Wash the snow peas and cut them into thin diamonds 4. In a non-stick pan, pour a little oil and sauté a fresh chili pepper cut in half along with the spring onion 5; when it starts to wilt, add the snow peas 6 and a pinch of salt.

Sauté them over high heat for about 5 minutes, then remove the chili pepper 7 and add the peas 8. Continue cooking for another minute, then turn off the heat. Meanwhile, drain the Jerusalem artichoke and peel it while hot; it will be easier 9.

Transfer the peeled Jerusalem artichoke into a tall, narrow container 10, then add oil 11, salt, pepper, and the 3.5 oz of water. If you wish, you can flavor it with a few fresh mint leaves 12.

Blend well with an immersion blender to obtain a cream 13 and set aside. Cook the linguine in boiling, salted water to taste 14. Meanwhile, peel the Jerusalem artichoke for decoration and cut it into thin slices that you will season with a splash of oil 15.

Drain the pasta al dente and transfer it directly to the pan with the vegetables 16; add a little cooking water 17, toss and mix with a drizzle of oil. Plate by placing a couple of tablespoons of Jerusalem artichoke cream on the base of the dish 18.

Place a nest of linguine, the vegetables 19, the slices of raw Jerusalem artichoke 20, and garnish with fresh mint leaves. Your pasta primavera is ready to be served 21!

Storage

We recommend consuming the pasta primavera immediately.

Jerusalem artichoke cream can be prepared a day in advance and stored in the refrigerator.

Advice

If you prefer, you can cut the chili pepper into slices and leave it in the pasta.

In winter, instead of snow peas, you can use broccoli rabe, savoy cabbage, or kale!

For the translation of some texts, artificial intelligence tools may have been used.