Farfalle Pasta Primavera

Fresh Vegetable Spring Pasta Primavera
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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 recipe are Pinot Grigio, Sauvignon Blanc, Chardonnay 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.

If you want to use fresh farfalle, I recommend our instructions here how to shape them and our using our white wine and lemon pasta dough!

Farfalle Pasta Primavera

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 4
Best Season: Spring


A spring pasta Primavera in a butter and white wine sauce. 



  1. Prepare the vegetables

    Wash and dry the caulilini, peas and spinach. Cut the caulilini into small pieces and remove the stems from the spinach. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. Toss to combine

    Remove the pasta from the boiling water and add to the vegetables. Toss and cook for a minute before serving. 

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