Ingredients (serves 2-3 dinner, 4-5 starter course)
1 lb of pasta (I used spaghetti but you can use any)
1 pint of cherry tomatoes
1 cup sliced sugar snap peas
1 cup peeled asparagus
2 cloves shallots, sliced
1 clove garlic, sliced
1 tablespoon red wine vinegar
1 tablespoon aged balsamic vinegar
2 tablespoon fresh basil, roughly chopped
2 tablespoons fresh mint, roughly chopped
- Bring a pot of salted water to a boil and cook the pasta al dente.
- Before draining completely, save some of the pasta water to use later.
- Coat the bottom of a heavy saucepan in olive oil and add the cherry tomatoes, shallots and garlic. Cook over medium heat, stirring often to avoid burning the garlic or shallots.
- Once the tomatoes begin to blister, add the red wine vinegar, peas and asparagus and cook for 1 minute.
- Add the cooked pasta, 1/2 cup of the pasta water, balsamic vinegar and herbs to the saucepan and stir to combine the ingredients.
- Taste, salt and stir until the dish is seasoned to your taste.
- Shave or grate parmesan over the pasta before serving and drizzle with nice olive oil.
This recipe for pasta primavera first appeared in The Coast Kitchen.