Pasta Primavera
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
44
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Pancetta (finely diced)3 cloves
Garlic (chopped)1 small
Shallot (chopped)3 tbsps
Fava Beans (peeled)2 tbsps
Unsalted Butter2 tbsps
Parmesan Cheese (shaved)Directions:
1
Bring a large pot of salted water to a boil over high heat
2
Heat the olive oil in a large skillet over medium-high heat
3
Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes
4
Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt
5
Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute
6
Stir in the tomatoes and allow to blister and break down a little
7
Stir in the kale and cook just until it wilts, then swirl in the butter to melt
8
Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water
9
Toss the pasta in the sauce, adding some cooking water if needed to moisten
10
Garnish with some basil and Parmesan shavings, and serve