Pasta primavera is the perfect dish of the season, because it literally means “Springtime pasta”. For this dish, I incorporated a number of springtime vegetables available here right now, including morels, ramps, carrots, asparagus, and peas. The key to this dish is really just highlighting some beautiful produce. It’s really quite simple, and don’t feel restricted to the specific veggies I used. Feel free to use what is available in your area. I then created a cheesy creamy sauce to go over it. This dish might not be that pretty (it might be prettier if I tossed the pasta with the cream sauce first), but the flavor was fantastic.
Ingredients (serves at least 4):
2 tbs. EVOO
1 bunch asparagus, cut into pieces
1 cup fresh peas
1 small bunch of carrots, sliced and cut into pieces
1/2 oz. morel mushrooms, sliced
1 bunch ramps, sliced
2 cloves garlic, minced
1/2 lb. swiss cheese, grated
3 cups milk
3 tbs. tapioca flour or cornstarch
1 tbs. butter
1 cube bullion
cooked pasta – we used quinoa pasta, that’s why it’s so yellow here
1. Heat up oil in a large pan (I used a 3qt. saute pot), and toss in the chopped garlic and ramps. Let saute for a couple minutes.
2. Add in the rest of the veggies except the morels and let saute covered until all is cooked.
3. In a separate pot, heat milk and butter and morels and bullion on med. until simmering. Let simmer for a bit (10-15 min), but stir frequently and watch this – you don’t want it to burn. In a small bowl combine tapioca flour with 2 tbs. of the heated milk, and then pour into the pot. Add in the cheese while stirring until all is melted and smooth.
4. Pour veggies and sauce over pasta and eat!