Pasta Primavera with Peas, Asparagus and Kale

Name: Pasta Primavera with Peas, Asparagus and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces penne; 8 ounces snap peas, trimmed and halved crosswise; 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces; 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped; 1/3 cup extra-virgin olive oil, plus more for drizzling; 1 large bunch fresh chives, chopped; Grated zest of 1 lemon, plus 1 tablespoon lemon juice; Freshly ground pepper; 1 tablespoon chopped fresh tarragon; 1/4 cup coarsely grated pecorino romano or parmesan cheese

Servings: persons

Kosher salt
8 ounces penne
8 ounces snap peas, trimmed and halved crosswise
1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
1/3 cup extra-virgin olive oil, plus more for drizzling
1 large bunch fresh chives, chopped
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Freshly ground pepper
1 tablespoon chopped fresh tarragon
1/4 cup coarsely grated pecorino romano or parmesan cheese

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally.
3
Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
4
Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender.
5
Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender.
6
Transfer to a large bowl.
7
Stir in the tarragon and drizzle with olive oil.
8
Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper.
9
Toss well to coat, adding more cooking water to loosen, if necessary.
10
Serve topped with the remaining cheese and chives.
11
Photograph by David Malosh

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 8 ounces penne, 8 ounces snap peas, trimmed and halved crosswise, 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces, and more.

Yes, Pasta Primavera with Peas, Asparagus and Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!