Cook what you grow
Pasta Primavera with Peas
The spring-vegetable classic: sweet peas, carrots, and summer squash tossed with pasta in a light cream-and-parmesan sauce with fresh basil.
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Ingredients
serves 4From the garden
- 1½ cups shelled peas · fresh from about 1 1/2 lb of pods, or frozen
- 2 medium carrots, sliced into thin half-moons
- 1 medium zucchini or summer squash, quartered lengthwise and sliced
- 3 cloves garlic, minced
- ½ cup fresh basil, torn
From the pantry
- 12 oz penne or fettuccine
- 2 tbsp butter
- 2 tbsp olive oil
- ½ cup heavy cream
- ¾ cup grated parmesan · plus more for serving
- 1 lemon (optional) · zest only
- salt · for the pasta water and to taste
- black pepper