By Rick Riozza
We don’t mean to sound trite here—but, like it or not, ensconced in the desert: Spring is in the air! And in our desert valley, the spring season speeds along. We’ll get to 90 degree temperatures often in April and we’re well onto three digits temps in May.
So when the third week of March settles in, we’re quick to play the desired party game of eating and drinking: And what’s the first dinner “party” we play in the kitchen with: Pasta Primavera—along with some bread & salad, and, a fun and tasty chilled wine. Enjoying this dish right at the beginning of spring has become one of our fastest growing American traditions on the cuisine front. We’re all in on it; it’s trending everywhere!
And what’s so great about this dish is that it’s such a simple recipe. The amorous and romantic man—in the know, has already grasped this move in the kitchen: it’s a win-win: his kitchen antics are delightful, and he comes off quite charming. (Here’s another hint, clean up while you’re preparing the meal.)
A little background: In Italy, any light pasta dish prepared at the onset of spring is considered “pasta primavera” because primavera simply means “spring” or “springtime” or “alla primavera”–in the style of springtime. In Latin: primo vere meant “early spring”.
The pasta primavera that America knows seems to have become popular in the 70s when the New York restaurant, Le Cirque, offered the fresh pasta dish with fresh vegetables and so named it. Of course it started popping up on Italian restaurant menus all over the US. The original version featured spaghetti and a rich butter and cream sauce, but these days, the name “pasta primavera” is given to all sorts of veggie pastas.
There’s always a fun discussion on what exactly “makes” this pasta dish—but no one will really argue against this pretty common recipe. Think of these ingredients below:
Pasta, of course! We like to use penne pasta because the noodles are a similar size to the chopped vegetables. It makes it easy to get a little of everything in each bite! Garlic and red onion is always used for savory depth of flavor and we’re on to colors! Yellow squash and zucchini: Fresh & colorful, use one or the other, better to use both!
Ring in the green! Asparagus for complexity and crunch; Peas: thawed frozen peas are fine; if you have fresh, totally blanch them and toss them in.
Bring in the red! Cherry tomatoes: They become soft and bursty, lightly coating the pasta in their juices. Red pepper flakes add a little heat.
Don’t be sheepish! Pecorino cheese makes the pasta lightly creamy. Parmesan cheese works great here too!
Fresh lemon juice brings bright flavor with all the fresh vegetables. And of course—a splash of white wine (the one you’ll be pairing, see below) always adds complexity to the dish.
More green! Fresh basil and tarragon: Traditionally brings so much flavor to a simple pasta dish. Technically, tarragon is a touch French, thus, optional; but if you can find it, use it. It really takes this recipe over the top!
And salt and pepper makes all the flavors pop.
First, cook the pasta in a large pot of salted boiling water. Drain it when it’s just al dente. It’ll cook a little more with the veggies on the stove, so don’t overcook! Toss the pasta with a drizzle of oil to prevent sticking.
Next, sauté the veggies: all the vegetables cook in one pan in this recipe! Heat a glug of olive oil in a large skillet, and toss in the garlic, onion, zucchini, squash, asparagus, and cherry tomatoes. It only takes a few minutes for the vegetables to soften. Remember that dash of white wine!
Then, add the pasta, peas, cheese, and lemon juice. Toss until the cheese melts down and coats the pasta in a lightly creamy sauce. Stir in the fresh herbs, and season to taste.
Finally, garnish with more basil, and serve!
The pairing of wine to this dish is just as simple: When our springtime hits, the heavy red wines of winter get a move on to light reds, rosés, and whites. You’ll want a light and acidic white wine that won’t interfere with the fresh vegetable flavors. Thus, lighter white wines work best. Pinot Grigio, Sauvignon Blanc, a dry Riesling, a bone-dry Riesling, And what about a nice brut Champagne!
Full-bodied white wines containing oak, such as a table Chardonnay, will overpower the delicate flavors of your vegetables. An un-oaked Chard—especially one from Chile, is nice & bright and works very well. That would be a sexy move here!
Red and black fruit flavors from red wine aren’t particularly lovely with spring vegetables and fresh herbs. However, If your Pasta Primavera contains heavier tomatoes and heartier vegetables like mushrooms, a dry Rosé, Beaujolais, a light Pinot Noir or our favorite Valpolicella Classico (covered last week: coachellavalleyweekly.com/valpolicella-the-pearl-of-verona) will pair up just fine. And, a Lambrusco from Emilia-Romagna, a light sparkling red, is worth a taste here as well.
Indeed, do remember that the tiny bubbles from the spritzy off-dry Riesling and the frizzante Lambrusco with the wine’s ensuing acidity help clear the carbohydrates of the pasta away, making the Pasta Primavera taste incredibly fresh and vibrant!
Buon Appetito! Saluti!
