Pasta Primavera
Springtime.
Springtime means new blooms, hayfever, the end of stewing for another season (and the start of salads) and new vegetables.
How better to celebrate Spring (and the onset of actual Spring weather, here in Sydney) than with a Pasta Primavera. Fresh, lightly cooked asparagus, colourful shards of juicy capsicum, underpinned with a classic soffritto and spiked with toasted pinenuts and slivers of sharp parmesan.
No recipe today, just a suggestion.
Fry some onion and garlic in olive oil. Loosen with a little water, then add sliced vegetables (I used asparagus, red and yellow capsicum). Fry until tender. Then mix through just cooked, still warm linguine (or other long pasta), loosen with a little more olive oil and or butter. Season with salt, pepper and lemon juice. Serve topped with parmesan and toasted pine nuts. Enjoy!
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[...] is one of my favourite vegetables, eating the tender young stalks straight from the ground is a joy. So this is [...]