It Doesn't Have to be Spring to Enjoy Pasta Primavera

Primavera means "spring" in Italian, but it doesn't mean that such dish can only be enjoyed during spring time. The easiest way to put up this dish is to incorporate whatever in-season veggies and turn them into a colorful meal. On top of that, never forget to top with some grated aged Parmigiano-Reggiano. 

Pasta primavera -

Ingredients (about 5 to 6 portions)?

• 1 pack/500 grams lemon-infused liguine
• 4 loose cups Brussels sprouts
• 3 loose cups colorful cherry tomatoes
• 25 deveined/peeled shrimps
• 70 grams garden peas
• 1 onion
• 1 lime
• 3/4 cup heavy whipping cream
• 2 garlic cloves
• Some grated aged Parmigiano-Reggiano
• Some salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried mixed Italian herbs
• 2 tablespoons olive oil

How?

It's not necessary to follow exactly what have been listed on the ingredients. For instance, I would prefer to incorporate yellow lemon and use regular pasta for this dish. However, I couldn't get a hold of yellow lemon, but luckily, I found lemon-infused pasta at the grocery store. Sometimes improvising what you've got at the time can turn into even greater result.

Bring a pot of water to a boil and add in few pinches of salt. Cook the pasta till almost al dente. Towards the end, also add in garden peas to cook together with the pasta. Once ready, drain and set aside for later use.

Peel, devein, and butterfly the shrimps. Trim and halve the Brussels sprouts. Halve the tomatoes. Peel and dice onion. Peel and chop the garlic cloves. Zest then juice the lime.

Use a big pan or a big pot, drizzle some olive oil and turn to medium high heat. Add in chopped onion, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook till the onion turns slightly translucent then add in chopped garlic. Cook till aromatic but not burning the garlic.

Transfer Brussels sprouts over and cook for about 2 minutes. 

Add in halved tomatoes and cook for another 2 minutes.

Add in butterflied shrimps along with 1 tablespoon of lime juice, lime zest, 1 teaspoon of dried mixed Italian herbs, 1 teaspoon of salt, and heavy whipping cream. Give it a mix. Taste and see if need more seasonings.

Transfer drained pasta and garden peas to the mixture. Mix till combined. The pasta will finish cooking and reach al dente texture here.

Plate and grate some aged Parmigiano-Reggiano right before serving.

Other ideal ingredients including broccoli, asparagus, and bell pepper. Something colorful, something you like, then it'll be your own colorful creations in one plate.


Other pasta recipes:

• Wafu pasta recipe - shio kombu and mizuna spaghetti
• Chorizo and broccoli orecchiette
• Tarragon and Worcestershire sauce bucatini
• Fileja pasta with chorizo and bell pepper sauce
• Curry fettuccine
• Chicken alfredo with spinach and button mushrooms
• Casarecce with pancetta and chanterelle