White Wine Pasta Primavera
Overview
Happy Spring everyone! I know it’s been a while since I’ve posted but I’ve had my spring awakening with this delicious pasta. Originally adapted from Melissa Clarks Pasta Primavera recipe from NYT Cooking. I added a few different ingredients and herbs to give it my twist and I just had to share. I must have French in my blood because I love adding wine to everything! The addition of white wine adds a nice richness to this Pasta. You could really use whatever green veggies or herbs you’d like to make your own spin but this is the sweet spot I’ve found. This is a great recipe for a dinner for two with a bottle of Pinot Gris. Enjoy. xo
2 servings
Ingredients
3 Tbsp Butter
2 Shallots (Small or 1 large but about a 1/2 cup)
4 Garlic Cloves, Chopped
12 oz. Asparagus Tops (Snapped in half and then top half snapped again, I save the bottoms for stock or ramen)
1 1/2 cup Sugar Snapped Peas (Snap ends and leave whole)
1 cup English Peas (Mine were frozen so I defrosted and added them towards the end)
1 tsp Salt
Black Pepper
3 Tbsp Parsley, Chopped
2 Tbsp Sage, Chopped
2 Tbsp Chive, Chopped
1/2 cup White Wine (I used a light Pinot Gris)
8 oz. Pappardelle Pasta
1/2 cup Greek Yogurt
1/2 cup Parmigiano-Reggiano, Grated
Drizzle of Olive Oil
Instructions
1
Chop and prep all your veggies and herbs beforehand(Shallot, Garlic, Asparagus, Sugar Snap Peas, Parsley, Sage, and Chive). Start your pasta water, add some salt to it, and bring to a boil. Add pasta and cook al dente. Save a little pasta water for sauce and drain.
2
In a large skillet over medium-high add your butter. Once melted add the Asparagus, Sugar Snapped Peas, Salt & Pepper let cook for 5 minutes. Add Shallot and Garlic, cook for 3 minutes. Add Herbs(Parsley, Sage, and Chive), cook for 4 minutes. Add your white wine and a drizzle of olive oil. Turn heat down to low.
3
Take your pasta and add it to the skillet and toss. Add Greek Yogurt and Parmigiano and toss. Add a little pasta water if needed for a saucier sauce, I really didn’t need much.
4
Plate and top off with Parmigiano, and fresh-cut chive(You know I use the kitchen sheers for this, so much easier!)
