| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 1 hr 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 cups all-purpose flour, plus additional for dusting
- 5 large eggs
- Salt
- 1 stick (8 tablespoons) unsalted butter
- 8 ounces asparagus, woody ends trimmed, chopped
- 3/4 cup peas
- Handful green string beans, chopped
- 2 garlic scapes, chopped
- 1 yellow onion, chopped
- Salt
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 cup grated Parmesan
- Big handful of fresh basil leaves, torn
Instructions
- For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
- Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine’s instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
- Bring a large pot of water to a rolling boil, and season with a handful of salt.
- For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
- Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 478 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 177 mg |
| Sodium | 480 mg |
Reviews
Outstanding! I could not find garlic scrape but I just use green onions and it was fine. Rave reviews. Will definitely keep and make again.
I have not yet made the pasta part of this recipe from scratch, but I did make the veggies and sauce and used fettuccine with it, it was fantastic! This recipe is so full of flavor and so fresh tasting with all the veggies. I have made it more then a few times and it’s always delicious! I plan on making it tonight and this time using half and half instead of heavy cream, I bet it will still be as wonderful!
While the recipe, as published in the Food Network magazine, did not include instructions for homemade pasta, the finished dish I made using dry bow-tie/farfalle was simply amazing! Both my husband and I loved it…. The quick and easy preparation, a ton of vegetables plus a delicately-flavored sauce made it the perfect week-night meal.
I’ve been making my own pasta for yrs. Make sure you toss it in semolina flour, 00 flour, or a.p. to make sure it doesn’t stick. You can make a day ahead and store in fridge (non cut), let it come to room temp then roll it out. Loved the primavera sauce!
I’ve always been intimidated to make my own pasta. Wow! what a blast, it was so easy. If you don’t have an attachment for the kitchen aid just roll out and cut yourself. Also, I suggest you don’t let the pasta sit to long the noodles will stick together.