Capellini alla Primavera Recipe

Staff Writer
Capellini alla Primavera Recipe
Capellini alla Primavera
Christopher Hirsheimer

Capellini alla Primavera

Pasta with spring vegetables — or, for that matter, any vegetables — has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades, claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fine Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

6
Servings
603
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 teaspoon salt, plus more for cooking pasta
  • 1 pound capellini
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 8 ounces green beans, cut into 1- to 2-inch lengths
  • 8 ounces asparagus, peeled and cut into 1- to 2-inch lengths
  • 1 pint grape tomatoes
  • 1 bunch scallions, chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup heavy cream
  • 1/2 cup loosely packed basil, shredded
  • 1/2 cup Grana Padano or Parmigiano-Reggiano, grated

Directions

Bring a large pot of salted water to boil. Once it is boiling, slide in the capellini, and cook until al dente. Reserve 3 cups of the pasta water.

Pour ¼ cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic. Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt. Pour in ½ cup pasta water, then cover and let steam until crisp-tender, about 4 minutes.

Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2-3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons of the olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about ½.

When the capellini is al dente, transfer it to the sauce. Pour in the cream, the remaining oil, and up to ½ cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the basil. Remove from heat, and toss with the cheese.

Capellini Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Capellini Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
29g
45%
Sugar
8g
N/A
Saturated Fat
9g
44%
Cholesterol
34mg
11%
Protein
17g
35%
Carbs
69g
23%
Vitamin A
191µg
21%
Vitamin B12
0.1µg
2.5%
Vitamin B6
0.3mg
15.7%
Vitamin C
23mg
39%
Vitamin D
0.2µg
N/A
Vitamin E
4mg
20%
Vitamin K
91µg
100%
Calcium
195mg
20%
Fiber
7g
26%
Folate (food)
81µg
N/A
Folate equivalent (total)
81µg
20%
Iron
3mg
18%
Magnesium
78mg
20%
Monounsaturated
16g
N/A
Niacin (B3)
3mg
14%
Phosphorus
299mg
43%
Polyunsaturated
3g
N/A
Potassium
588mg
17%
Riboflavin (B2)
0.2mg
14.3%
Sodium
176mg
7%
Thiamin (B1)
0.3mg
17.1%
Zinc
2mg
14%

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