Linguine with Spring Green Veggies (Primavera)


by Lynne Vea, PCC Natural Markets Chef

Posted on May 4, 2014 at 11:59 AM

Updated Sunday, May 4 at 12:06 PM

This dish is basically a joyful tour through the late Spring produce department at PCC. After all Primavera does mean Spring! Tender asparagus stalks, 2 or 3 kinds of peas, bright arugula and baby spinach-I think you begin to see the trend. Use an excellent extra virgin olive oil and your favorite creamy chevre and simply celebrate the season!
(Serves 4-6)

8 ounces fresh linguine
Extra virgin olive oil
1/2 cup thinly sliced leek
3 garlic cloves, minced
4-6 asparagus spears, tough ends removed and cut into thin slices on a long diagonal
1/2 cup sugar snap peas, cut in half on the diagonal
1/2 cup snow peas, cut in half on the diagonal
1/4 cup shelled English peas (if desired)
1-1/2 cups arugula leaves
1-1/2 cups baby spinach leaves
1/2 cup coarsely chopped basil leaves
1/2 cup chevre cheese
1/4 cup cooked and sliced bacon (optional)
Salt and pepper to taste
Shaved parmesan for garnish

Just before sautéing the vegetables, start the pasta. Bring a large pot of salted water to a boil and cook according to the package directions until the pasta is just barely al dente. Err on the side of undercooked, since it is going to be folded into the hot sauce. Drain but don't rinse.

In a heavy sauté pan, heat about 2 tablespoons of oil over medium heat and add the leeks, garlic, asparagus and both kinds of peas. Stir fry this mixture for about 2 minutes or until the veggies are bright green. Toss in the arugula, spinach, basil, chevre and bacon if you're using it. Taste and season with salt and pepper.

Fold the hot pasta into the mixture and drizzle with a little additional olive oil if desired. Toss to heat through and serve immediately. Garnish with shaved parmesan.