Pasta Primavera Verde

This all-green pasta primavera is packed with broccoli, asparagus, green beans, and sugar snap peas, each steamed separately to the right texture and then tossed with linguine, fresh dill, garlic, and a splash of the vegetable steaming broth.

Steaming the vegetables in two batches is what makes this work. Broccoli and green beans need more time, while peas and asparagus cook faster. Grouping them by cook time means everything hits the pasta at the same doneness instead of some things being mush while others are still raw.

The steaming broth is liquid gold here. It carries all the vegetable flavor and loosens the pasta without needing cream or a heavy sauce. Just olive oil, garlic, dill, and that broth coat everything in a light, bright glaze with a hit of red pepper flakes for warmth.

Pro Tips

• Save every drop of that steaming broth. It’s concentrated vegetable stock and it’s what ties the dish together. Without it, the pasta will be dry and the vegetables will sit on top instead of feeling like part of the sauce.
• Use fresh dill, not dried. Dried dill tastes dusty and flat in a dish this light. Fresh dill has a bright, anise-like flavor that wakes everything up.
• Toss the pasta and vegetables together over medium heat for a full minute or two. This lets the linguine absorb some broth and the flavors meld.

Variations

• Add a squeeze of lemon juice and shaved Parmesan at the table for a richer finish.
• Toss in halved cherry tomatoes for a pop of color and acidity that breaks up the all-green palette.
• Swap linguine for penne or orecchiette, which catch the small vegetable pieces in their curves.