The word "primavera" means spring, and this easy-to-make pasta primavera recipe incorporates two of this season's most readily available and nutritious vegetables, asparagus and peas. However, you can adapt this delectable dish by also adding colorful cherry tomatoes, carrots, mushrooms, onions, or any fresh vegetable your homeschool family enjoys!
8 oz. fettuccini
2 tbsp. olive oil
2 garlic cloves (minced)
1 cup heavy cream
1 cup chicken stock
1 1/2 pounds asparagus
1 cup fresh sugar snap peas
1 lemon (zested and juiced)
1 tbsp. fresh basil leaves (chopped)
1/2 cup grated Asiago cheese
Salt and pepper to taste
Prepare the pasta according to the directions. Drain, but don't rinse.
Pour olive oil into a separate sauce pan, heat over low-to-medium heat, add garlic, and cook for one minute to release its flavor. Increasing your heat, add the chicken stock, heavy cream, and lemon zest. Stir and cook until the mixture begins to boil. Add asparagus and peas. Cook approximately five minutes or until the asparagus is just tender.
Pour the sauce over the cooked pasta and gently mix to coat. Stir in the lemon juice, basil, Asiago cheese, salt, and pepper seasonings. Serve immediately and let your homeschool family enjoy their first taste of spring!