Asparagus Linguini Primavera

‘Primavera’ is one of the most lyrical ways to say ‘spring’. The word alone conjures up images of splendidly pruned cherry trees bursting with delicate pink blossoms, Florentine villas surrounded by thick carpets of Iris and Lilly and heaps and heaps of mouth watering pasta mounded atop fine Italian dinnerware.

Pasta Primavera means pasta with spring vegetables. In my house this evening it means fresh thyme, fresh chives and thanks to my uncle, fresh asparagus. This Asparagus Pasta Primavera is delicate, tangy and absolutely blissfull. It goes well with a nice glass of white wine. Simple and healthy- Buon appetite!

This recipe serves four


Whole Wheat Linguini

bunch of asparagus, chopped into 1 inch pieces

1 zucchini

handful of fresh chives

a few sprigs of fresh thyme

1 Tbsp pesto

Parmesan cheese to taste

salt and pepper to taste

1 Tbsp lemon zest

1 tsp olive oil

1 tsp butter

1/2 onion, diced fine

Heat the butter and oil in a pan and gently cook the onions on med-low until soft. While they are cooking bring a pot of salted water to the boil. Once boiling, throw in your chopped asparagus and cook for 3-4 minutes. Add zucchini to the onion mix and continue to cook, about 3 minutes more. Remove asparagus from water once cooked and then use the same hot water to cook your linguini.

Once onion is translucent, add lemon zest, thyme, pesto, and asparagus. Salt to taste. When the noodles are cooked, toss them with the vegetable mixture and serve with Parmesan cheese.

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