Linguine Primavera

🧂 Ingredients

• 350 g linguine

  or other thin pasta
• 150 g fresh peas

  (about 1.5 cups) - see note
• 100 g fresh fava beans

  (about 1 cup) - see note
• 100 g onion

  (about 1 cup) finely chopped
• 2 cloves garlic

  minced
• 1/4 cup extra virgin olive oil

  divided
• 1 bunch asparagus

  tips only - see note
• 2 tbsp Italian parsley

  (packed) plus more to garnish
• 10-12 cherry tomatoes
• parmigiano-reggiano cheese

  to finish
• black pepper

  to finish
• 1 tbsp butter

Instructions

• 1 Bring a large pot of water to a gentle boil. Meanwhile, shell the peas and the
  fava beans and set them aside separately. Once the water is boiling, add the
  fava beans and boil for 2 minutes. Drain and rinse with cool water, then remove
  the pale green envelope surrounding each fava bean. Set the finished beans
  aside.
• 2 Bring a large pot of lightly salted water to a boil. Cook the linguine until al
  dente then drain and set aside. Keep a cup or so of the pasta water to add to
  your sauce.
• 3 To make the soffritto, heat two tablespoons of olive oil over medium heat in a
  large frying pan. Add the onion and saute gently for about 2 minutes. Add the
  garlic and parsley and continue to saute until the onions are soft and slightly
  coloured and the parsley is dark; about 10-15 minutes. If your pan is starting
  to look to dry and the onions are getting too much direct heat, add a splash of
  olive oil and reduce the heat a little. Don't try to rush the soffritto, as
  you'll end up burning the onions and garlic and ruining the flavour.
• 4 Add peas and asparagus to the soffritto and saute 3-4 minutes. Add fava beans,
  saute an additional 2 minutes. Add splash of pasta water to keep the sauce loose
  and moist.
• 5 Combine pasta and sauce, then add the tomatoes to the hot pasta and let them
  stand for a minute or so to allow them to soften and cook slightly. Serve,
  garnished with plenty of freshly ground black pepper and Reggiano-Parmigiano
  cheese.

Nutrition Info