Spring is here and that means it is time for Pasta Primavera. Primavera is Italian for spring and this dish contains fresh spring vegetables. When I make this dish, I like to use whatever is in season and looks good at the store or farmers market. The thing that I keep the same though is the sauce. I find a butter and wine sauce works beautifully. Some of my favorite wines to use in this dough are Pinot Grigio, Sauvignon Blanc or Grüner Veltliner.
Caulilini is a lovely addition and is a sweet and nutty baby cauliflower. You can substitute broccolini, broccoli, cauliflower or anything fresh.
Farfalle Pasta Primavera
A spring pasta Primavera in a butter and white wine sauce.
Prepare the vegetables
Wash and dry the caulilini, peas and spinach. Cut the caulilini into small pieces and remove the stems from the spinach.
Cook the vegetables
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the caulilini and sauté for 2 minutes. Add the peas, salt and pepper.
Prepare the sauce
Add the wine and let cook for a minute. Add the butter and cook another minute before placing the spinach in the pan and covering with a tightly fitting lid. Cook for 5 minutes or until the spinach is wilted and cooked.
Boil the farfalle
Place the farfalle into a pot of well salted boiling water. For fresh farfalle, cook for 2 minutes. If using dried, follow instructions on the box and remove 1 minute before finished.
Toss to combine
Remove the pasta from the boiling water and add to the vegetables. Toss and cook for a minute before serving.