How wonderful, spring has arrived, and with the beautiful season, the wonderful asparagus appear at the market stalls. We mustn’t miss the opportunity to cook them fresh, just bought to fully savor their goodness. After carefully cleaning the stalk, we prepare a delicious pasta sauce by combining other garden vegetables like zucchini, Tropea spring onions, cherry tomatoes, and fresh basil. A plate of Spring Vegetable Pasta that is tasty and fresh, spring has finally arrived!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8.8 oz pasta (shape that holds the sauce well)
- 1.1 lbs asparagus
- 4 zucchini
- 1 red spring onion (Tropea)
- 10.6 oz cherry tomatoes
- 10 leaves basil
- 2 tbsps extra virgin olive oil
- 2 tbsps sun-dried tomato pesto (Capuliato)
- 2 tbsps cream cheese
- 1 tsp fine salt
Tools
- Kitchen Scale
- Cutting Board
- Skillet
- Pot
Steps
Thinly slice the spring onion and place it in a pan with a little oil. Clean the asparagus by washing them very well, being careful not to break the tips. Use a vegetable peeler to remove the hard outer skin. Don’t throw away this scrap, it will go into the water where we will cook the pasta.
Sauté the spring onion, add the diced zucchini, the chopped asparagus keeping the tips whole, and brown. Wash the cherry tomatoes, quarter them, and add them to the other ingredients. Add 2 tablespoons of Capuliato of tomatoes and stir. Bring the water to a boil where we have placed the asparagus scraps, and after a few boils, remove them with a skimmer, and in the same water throw in the pasta, salting with coarse salt. Once cooked al dente, drain and pour into the sauce. Add the cream cheese which will form a creamy sauce. Before serving, sprinkle with basil leaves torn by hand.
