Linguine with Spring Green Veggies Primavera
Serves: 4 to 6
This dish is a joyful tour through the late spring produce department at PCC. After all, primavera does mean spring! Tender asparagus stalks, two or three 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 chèvre and simply celebrate the season!
- 8 ounces fresh linguine Add to list
- Extra virgin olive oil Add to list
- 1/2 cup thinly sliced leeks Add to list
- 3 cloves garlic, minced Add to list
- 4 to 6 asparagus spears, tough ends removed and cut into thin slices on a long diagonal Add to list
- 1/2 cup sugar snap peas, cut in half on the diagonal Add to list
- 1/2 cup snow peas, cut in half on the diagonal Add to list
- 1/4 cup shelled English peas (optional) Add to list
- 1 1/2 cups arugula Add to list
- 1 1/2 cups baby spinach Add to list
- 1/2 cup coarsely chopped basil leaves Add to list
- 1/2 cup chèvre cheese Add to list
- 1/4 cup cooked and chopped bacon (optional) Add to list
- Salt and pepper, to taste Add to list
- Shaved Parmesan cheese, for garnish Add to list
Bring a large pot of salted water to a boil and cook linguine according to the package directions, until it 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 oil over medium heat and add the leeks, garlic, asparagus and peas. Stir-fry this mixture for about 2 minutes or until the veggies are bright green. Toss in the arugula, spinach, basil, chèvre and bacon. Season with salt and pepper, to taste.
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 cheese.
Each serving: 270cal, 11g fat (5g sat), 45mg chol, 110mg sodium, 30g carb, 3g fiber, 11g protein
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 5, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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