Musical pairing – Primavera by Carlos Santana
I don’t know about you, but I am welcoming spring with open arms . . . just wish she’d hurry up and get here . . . and then hang around for a while; we’ve had wide swings in temperatures and record precipitation these past couple of months. When I hit the grocery store this time of year, I am unapologetically giddy at the sight of seasonal strawberries, fresh peas, rows of potted herbs and vibrant green and purple asparagus!
One of my favorite dishes is Pasta Primavera – simple, easy and quick, this dish comes together in less than 20 minutes; add a side salad and a slice of garlic toast, pour yourself a glass of wine and head outside for dinner al fresco – this is the kind of dish that just makes me want to dance!
I actually make this up as I go because you can basically use any vegetables you have on hand; some restaurant versions include broccoli and carrots in a cream sauce but the word ‘Primavera’ in Italian means ‘in the style of springtime’ . . . so for moi, spring vegetables and a light white wine sauce is perfection.
Here’s how I made it:
ARUGULA & PARMESAN RAVIOLI PRIMAVERA
- Arugula & Parmesan Ravioli (I used Trader Joe’s 8.8 ounce pkg but feel free to use your favorite pasta)
- ¼ cup chopped shallots
- 1 clove minced garlic
- pinch red pepper flakes
- 3/4 cup white wine (Sauvignon Blanc works well here)
- ½ cup peas (fresh or frozen)
- ½ cup fresh asparagus, ¼-inch slice, on the diagonal
- 4 roma tomatoes, chopped (equal to approx 1/2 cup)
- zest and juice of 1 lemon
- fresh herbs, chopped for garnish (parsley, thyme, basil mix)
- freshly grated parmesan (reggiano is sublime!)
- Cook pasta according to package directions – be sure to salt your water
- While pasta is cooking, add 1-2 tablespoons olive oil to large skillet on medium heat
- Add shallots, garlic and red pepper flakes; cook for 2-3 minutes
- Add wine, peas, asparagus, tomatoes and cook for approximately 5-7 minutes or until asparagus is tender but not mushy (you should have a light ‘sauce’ left in the pan with the vegetables; don’t panic if there isn’t much liquid as you can always add another splash (or two, but who’s counting) of wine and/or a bit of the pasta water)
- Drain pasta, reserving some of the liquid to use if needed (see 4 above); add pasta to skillet, remove from heat and gently toss together
- Add zest, a squeeze or two of lemon juice and herbs; toss to combine
- Check seasonings and adjust if necessary
- Serve topped with freshly grated parmesan and a drizzle of olive oil
SMITH BITES NOTE: I season each layer with salt and pepper as I add to the pan so that by the time I’m finished, I usually don’t have to add any additional seasoning. Adding the fresh herbs and zest at the end of the cooking time, brightens the dish and adds a freshness – and adding just a touch of olive oil brings the whole thing together.
I was doing my weekly shopping, at my local Atlanta Trader Joe’s (LOVE them…!!) & they were giving samples of the arugula parmesan ravioli. Bought some, & want to hook it up. Saw your blog & recipe after some internet searches, & I’m very excited to try what I see, here! Great photos, & cannot wait to try your recipe this weekend! Thanks you!
Thanks Donna – Enjoy!
I could eat this nearly every single day and be perfectly happy. LOVE.
I just love these photographs and this recipe. So beautiful, Debra!
I’ve been working many, many late nights… so by the time I get home, I’m really “not in the mood” to cook a good, made-from-scratch dinner. So lately, we’ve been going out. (Well, that, and we don’t have a kitchen.)
It just dawned on me that I could probably cut out a lot of the prep time by going to TJs and buying something to start with…. like your package of arugula and parmesan ravioli. Then I could “throw what’s in the fridge” and make something quick.
Ahhh, screw it. Why can’t you just come out to CA and make me dinner? 🙂
You had me at “arugula,” and I died at “Parmesan.”
This really does scream Spring! Looking forward to trying this one…
Beautiful pictures! This looks like a great, easy meal- thanks!
Debra, this dish scream spring. I hope the weather gets warm and consistent so you can indulge in seasonal classics like this. Love the ravioli addition for pasta and the pictures are beautiful!
I love the first sight of spring vegetables – what a perfect dish to include whatever fresh spring vegetables are available at the market! Naturally beautiful, healthy and delicious!
Deb, Just printed this out. It looks fantastic and I just tasted those raviolis at Trader Joe’s the other day. Also really enjoying the cool groovin’ music! So great to have met you at BHF. Can’t wait to spend more time with you in the future!
This looks most delicious!!
Your spring sounds just like ours – like a winter that won’t let go. This ravioli is so pretty and is the perfect way to will spring to arrive.
Oh I just love this, sounds like a fresh twist on a veggie pasta dish I make all the time. Am gonna have to try this out!
Love this dish!
This looks SO good! I’m making it this weekend! Woohoo!! Thank you. 🙂
Love this recipe!! All those gorgeous spring vegetables!!
Your pictures are beeee-uuu-teee-full!!
Oh my word this looks good! I need it now. Now I say!
I knew it’d be a mistake to look at this post at 6:30… now i’m craving pasta. Looks utterly delicious.
I see we’ve both been in a springtime mood recently! I’ve never seen the Arugula and Parmesan Ravioli at Trader’s before, but I’ll be keeping an eye out now so that I can make this beautiful dish.
I like using fresh ingredients in pasta! Your dish looks great! I love arugula.
This is my kind of dish, Deb – perfect for spring (or summer), and wonderful with nearly any combination of vegetables in season!
This is a great pasta dish for a warm spring or summer evening. Thanks for sharing the recipe.
This is a perfect dish to welcome springtime which seems to have slipped right into summer! I love how you dressed this up!
These photos are particularly gorgeous to me, maybe because it’s been so grey and awful out save for the last two days. And I LOVE LOVE LOVE that you’re using actual springtime vegetables, as this is a springtime pasta (that subtlety is lost on some restaurants especially)!
Now this is my kind of dinner! Fresh and vibrant with flavors that just burst in your mouth. Perfect in every way.
Oh….this is literally everything I love in one dish. I can tell that every bite is so full of vibrant flavors. This is getting a spot on next week’s meal plan.
I’m feeling giddy about Spring myself! I’ve never seen that ravioli at TJs before, but now I’m going to keep an eye out for it, because this is getting made as soon as we get back from the Keys!