This wonderful, delicious Linguini Primavera with Fresh Baby Vegetables was part of Greg’s birthday celebration! It is a gourmet meal that is easy to make and the best part it is packed with fresh baby vegetables and herbs! Make a large batch because it warms over nicely the next day. For Christmas I got a Mediterranean Pasta basket and the one pasta was an Italian Spice Linguini, which was used for this dish. Any linguini or similar pasta will work for this dish. The below picture is how I served it in a warming dish on low heat. Top it with additional fresh herbs, Parmigiano Reggiano, and roasted pine nuts. If you don’t like pine nuts or cannot find them – a substitute would need to have a sweet, subtle flavor while adding the gourmet touch to the final dish.
The below pictures show how the dish was assembled through layering of the ingredients. Start by simmering the vegetables in butter. Yes butter! Sometimes we cannot worry about substitutes and it makes several servings! And don’t those fresh baby vegetables look wonderful! Be sure to select your favorites and be generous with your measurements!
Then serve with Roasted Lemon Rosemary Balsamic Chicken with a Pan Sauce and you have a gourmet meal for a birthday celebration! Both dishes were awesome and I was disappointed when the left overs were gone. What a wonderful treat to come home to after working all day.
12 oz. Italian Spice Linguini
4 to 6 tbsp. Butter
4 cups Thinly Sliced Mixed Baby Vegetables: baby carrots, baby leeks, baby zucchini, and sugar snap peas
1 cup Frozen Sweet Peas, thawed
1 cup Heavy Cream
1 cup freshly grated Parmigiano Reggiano
1/2 cup Chopped Fresh Herbs: Basil and Parsley
Salt and Freshly Ground Black Pepper
Chopped Fresh Herbs: Basil and Parsley
Freshly grated Parmigiano Reggiano
1/4 cup Toasted Pine Nuts
Boil Linguini in a large pot of salted water. While the pasta is cooking, scoop out about 1-1/2 cups of the pasta cooking water and put aside.
In a large skillet (large enough to hold the vegetables and cooked linguini) melt the butter. Add the sliced vegetables, cover and simmer until tender. Add the heavy cream, peas, and Parmigiano Reggiano cheese. Stir in the herbs. If while simmering the sauce it becomes too thick, add some of the reserved pasta cooking water.
When the linguini is tender, drain and add to the vegetables and cream sauce. Then season the linguini primavera with salt and pepper. When serving top with additional fresh herbs, freshly grated Parmigiano Reggiano, and the toasted pine nuts.