product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

How to Cook: Pasta Primavera

Serves 6 to 8
Time 15 min
Pasta Primavera literally translates to "Spring Pasta" and everyone needs to know how to make a big, beautiful pasta dish for warm-weather get-togethers. It's a crowd-pleasing, affordable contribution that goes with most anything, anywhere.
Ingredients
  • 1 pound fettuccine cooked according to package directions, drained (reserving 3/4 cup liquid)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound button mushrooms sliced
  • 3 cloves garlic roughly chopped
  • 2 large spring (or 4 green) onions thinly sliced
  • 1 1/2 cup fresh (or frozen and thawed) green peas
  • 1/2 teaspoon ground black pepper
  • 3/4 cup grated Parmigiano Reggiano
  • 2 tablespoons lemon juice
  • 1 pint cherry tomatoes halved
  • 1/2 cup roughly chopped fresh basil (optional)
  • 1/2 teaspoon fine sea salt
Method

Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.

In the same skillet over medium heat, toss hot, drained pasta with reserved pasta water, cheese and lemon juice. 

Gently toss mushroom mixture and tomatoes into pasta. Transfer to serving bowls, top with basil and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 pound fettuccine cooked according to package directions, drained (reserving 3/4 cup liquid)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound button mushrooms sliced
  • 3 cloves garlic roughly chopped
  • 2 large spring (or 4 green) onions thinly sliced
  • 1 1/2 cup fresh (or frozen and thawed) green peas
  • 1/2 teaspoon ground black pepper
  • 3/4 cup grated Parmigiano Reggiano
  • 2 tablespoons lemon juice
  • 1 pint cherry tomatoes halved
  • 1/2 cup roughly chopped fresh basil (optional)
  • 1/2 teaspoon fine sea salt