Fresh Pasta Primavera

Fresh Pasta Primavera

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Though it typically has asparagus and peas, there’s no requirement for which spring vegetables are in this classic dish. We added fresh spring spinach, teeny radishes, and green garlic, the young, mild garlic stalk that looks like a leek or scallion. At the last minute, we put in herbs like opal basil, a clove-scented purple basil, and chervil, the delicate parsley lookalike with a faint licorice flavor. You’ve never had a pasta primavera like this one.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Fresh Pasta Primavera
Title
  • 1 bunch Chervil
  • 1 bunch Asparagus
  • 1 bunch Opal Basil
  • 1 bunch Spinach
  • 1 Lemon
  • 1 stalk Green Garlic
  • 4 oz English Peas
  • 1 bunch Baby Radishes
  • 8 oz Fresh Chitarra
  • ½ cup Heavy Cream
  • ¼ cup Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the chervil leaves off the stems. Cut off the woody ends of the asparagus, then cut the spears on an angle into 1-inch lengths. Pick off the basil leaves and roughly chop them. Cut off the thick stems of the spinach and roughly chop the leaves. Using a peeler or paring knife, remove just the yellow lemon peel, then finely chop the peel to make zest (or use a citrus grater). Cut off the root of the green garlic and thinly slice the rest. Shell the peas. Roughly chop the green radish tops and leave the radishes whole.
Cook the vegetables:
2 Cook the vegetables:
In a large pan heat some olive oil medium until hot. Add the green garlic and cook for about 30 seconds, or until fragrant, stirring. Add the peas, asparagus, radishes, green radish tops, and spinach. Cook 1 to 3 minutes, stirring until the spinach is wilted. Season with salt and pepper.
Make the sauce:
3 Make the sauce:
Add the cream, half the Parmesan cheese, and the lemon zest to the pan with the vegetables. Simmer the sauce 1 to 2 minutes, or until slightly thickened.
Boil the pasta & add it to the sauce:
4 Boil the pasta & add it to the sauce:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until it’s almost fully cooked. Reserve about ½ cup of the pasta’s cooking water, then transfer the cooked pasta and the reserved cooking water to the pan with the vegetables and creamy sauce. Cook 1 to 2 minutes longer, stirring so the pasta can finish cooking and absorb some more liquid. Season with salt and pepper to taste. Remove from the heat. Divide the pasta between 2 plates. Garnish with the opal basil, chervil, and remaining Parmesan cheese. Enjoy!

Tips from Home Chefs

Fresh Pasta Primavera

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the chervil leaves off the stems. Cut off the woody ends of the asparagus, then cut the spears on an angle into 1-inch lengths. Pick off the basil leaves and roughly chop them. Cut off the thick stems of the spinach and roughly chop the leaves. Using a peeler or paring knife, remove just the yellow lemon peel, then finely chop the peel to make zest (or use a citrus grater). Cut off the root of the green garlic and thinly slice the rest. Shell the peas. Roughly chop the green radish tops and leave the radishes whole.
2 Cook the vegetables:
In a large pan heat some olive oil medium until hot. Add the green garlic and cook for about 30 seconds, or until fragrant, stirring. Add the peas, asparagus, radishes, green radish tops, and spinach. Cook 1 to 3 minutes, stirring until the spinach is wilted. Season with salt and pepper.
Cook the vegetables:
Make the sauce:
3 Make the sauce:
Add the cream, half the Parmesan cheese, and the lemon zest to the pan with the vegetables. Simmer the sauce 1 to 2 minutes, or until slightly thickened.
4 Boil the pasta & add it to the sauce:
While the vegetables cook, add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until it’s almost fully cooked. Reserve about ½ cup of the pasta’s cooking water, then transfer the cooked pasta and the reserved cooking water to the pan with the vegetables and creamy sauce. Cook 1 to 2 minutes longer, stirring so the pasta can finish cooking and absorb some more liquid. Season with salt and pepper to taste. Remove from the heat. Divide the pasta between 2 plates. Garnish with the opal basil, chervil, and remaining Parmesan cheese. Enjoy!
Boil the pasta & add it to the sauce:
Browse Steps
1 of 4