Farfalle Pasta Primavera
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!
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- 1 lb Farfalle pasta
- 2 cup Spinach
- 1 Small head of Caulilini (Substitute broccoli or cauliflower)
- 2 cup Garden peas
- 1/2 cup White wine
- 2 tbsp Butter
- 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.