Rachel Ray’s Famous Pasta Primavera with Saffron Cream: Of All The Ways To Make Pasta This Is My Favorite Recipe!
When I hear Pasta Primavera it automatically reminds me of the 80’s. Some believe this dish originated in New York City in the late 1970’s by the chefs at a world renowned restaurant called Le Cirque.
It’s is a delightful explosion of green vegetables with asparagus, peas, and green beans. Had my mother known the secret to this recipe she probably could have gotten me to eat my vegetables more frequently.
I prefer it with the white wine to the vegetable stock and I choose to throw in some extra garlic salt and pepper.
The saffron has this deliciously subtle flavor. It’s very similar to honey and, the pungent aroma just made my mouth water.
Many people choose to use different kinds of pasta. Some people use plain spaghetti (which I do not recommend). Other use angel hair pasta (also known as Capellini).
I recommend the egg or semolina pappardelle although, the recipe ingredients also say you could use fettuccine.
Ingredients
2 tablespoons EVOO –Bertolli Extra Virgin Olive Oil-
1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
1 cup fresh peas
1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
4 cloves garlic, thinly sliced or chopped
Morton Salt and McCormick pepper
1/2 cup white wine or chicken or vegetable stock
1 cup cream
1 teaspoon lemon zest
1 pinch (about 24) saffron threads
1/3 to 1/2 cup chicken stock, vegetable stock or water
Barilla egg or semolina pappardelle or fettuccine
1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
Finely chopped parsley, basil and chives, to serve
Directions
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add asparagus, peas, beans, whites of onions, leeks or scallions, garlic, salt and pepper. Stir and toss to tender-crisp 3-5 minutes. Add wine or stock.
In a small saucepan, bring cream, lemon zest and saffron threads to a low boil. Simmer 3 minutes to thicken then remove from heat.
Salt boiling water liberally and cook pasta 1 minute under suggested time for al dente. Reserve 1/2 cup liquid then drain.
Toss pasta with reserved cooking liquid, vegetables, infused cream, grated cheese and a fat drizzle of EVOO for a full minute. Serve in shallow bowls, topped with chives, basil, and parsley. Pass more cheese at the table.
Quick Tip
Use white wine instead of vegetable stock and, throw in some extra garlic, salt, and, pepper.