Pasta Primavera with Roasted Red Peppers
Submitted by sodovely
Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThis pasta primavera puts roasted red peppers front and center. Two peppers get charred under the broiler or over a flame, peeled, and marinated in olive oil with garlic, coarse salt, and slivered basil. That marinated pepper topping spooned over each serving is what separates this from every other primavera out there.
The vegetables are treated with care here. Asparagus tips and stalks get steamed separately (the stalks take longer), and fresh peas get their own steaming time too. Everything cooked just until crisp-tender, then shocked under cold water to lock in color and texture.
Spinach spaghetti adds another layer of color and a slightly earthy flavor. Toss it with garlic-infused olive oil after cooking and let it come to room temperature. This dish is designed to be served at room temperature or just slightly cool, which lets every flavor come through without the heat masking the fresh vegetables.
Fresh parsley, grated Parmesan, and the remaining raw red pepper sliced thin add crunch and sharpness.
Chef Tips
- Char the peppers until black on all sides, then steam in a paper bag. The skins slip right off. Don’t rinse them under water or you wash away the smoky flavor.
- Marinate the roasted peppers at least 1 hour. The garlic and basil need time to infuse the oil.
- Steam each vegetable separately so you can control doneness. Peas and asparagus have very different cooking times.
Variations
- Add grilled zucchini or yellow squash for more summer vegetable variety.
- Toss in toasted pine nuts for a rich, buttery crunch.
- Use regular spaghetti or penne if spinach pasta isn’t available.
Ingredients
Directions
Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred.
Remove from the heat and place in a paper bag or damp towel.
Allow to cool.
Meanwhile, cut off the tips of the asparagus, about 2” from the top.
Trim off the tough base of the asparagus and cut the remaining stalks into pieces about ½ inch long.
Keep the tops separate from the stalks.
cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds.
When the roasted peppers are cool enough to handle, remove the skins and pat dry.
Remove the stems, seeds and membranes and cut into thin strips.
Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil, cut into slivers.
Toss together, cover, and refrigerate for at least 1 hour.
Mince the remaining basil.
Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5 to 10 minutes for the peas.
Refresh under cold water.
Bring a large pot of water to a boil, add salt, and cook the pasta al dente.
Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove.
Refrigerate until shortly before ready to serve or leave at room temperature if serving soon.
Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste.
Serve on individual plates and top each portion with a spoonful of roasted red peppers.
Place spears of asparagus and a few radishes on the side and serve.
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