Pasta primavera

A pasta primavera is a classic dish, a perfect light meal for spring or summer. This simple Italian pasta filled with vegetables is ready within 20 minutes.

20 minutes 4 people Main course
Pasta primavera


(✓ Tip: click to check off)

  • a bunch of green asparagus
  • about 200 gram (frozen) peas
  • 400 gram (fresh) tagliatelle
  • 150 ml heavy cream
  • 100 gram parmesan cheese
  • handful of fresh basil
  • handful of fresh parsley
  • pepper and salt to taste
Pasta primavera ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • large pan
  • colander
  • wooden spoon
  • cheese grater


20 minutes 4 people Main course

View the original recipe via:

Preparation -- 15 minutes

FILL a large pan with water and salt and bring to a boil. REMOVE the ends of the green asparagus and divide the asparagus into pieces.

COOK the pasta for a few minutes and then also add the asparagus and peas to the boiling water. If you're using fresh pasta, you can cook it all at once, because it needs less cooking time. 

Pasta primavera
Pasta primavera

Finishing the pasta primavera -- 5 minutes

Meanwhile coarsely CHOP the parsley and basil and finely grate the cheese. DRAIN the pasta, asparagus and peas and stir in the grated cheese and cream.

ADD the chopped herbs and SEASON with pepper and salt. SERVE with some more grated cheese if you like, enjoy!

What do you think of this recipe?
0 votes

← Previous recipe
Confit de canard